Baby Spinach & Radicchio Recipe
Jalapeno vinaigrette, avocado, manchego, tomato, onion, brioche croutons
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Ingredients
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Salad Base
Jalapeno Vinaigrette
Toppings
Method
Preparation
- 1
Prepare the Salad Base
Wash the baby spinach and radicchio thoroughly under cold water. Tear the radicchio into bite-sized pieces and place both greens in a large salad bowl.
- 2
Prepare Vegetables
Halve the cherry tomatoes and thinly slice the red onion. Add both to the salad bowl with the spinach and radicchio.
- 3
Jalapeno Vinaigrette
- 4
Make the Vinaigrette
In a blender, combine the olive oil, red wine vinegar, jalapeno (seeded and chopped), honey, salt, and black pepper. Blend until smooth and creamy.
Assembly
- 5
Assemble the Salad
Drizzle the jalapeno vinaigrette over the salad base. Gently toss to combine all ingredients.
- 6
Add Avocado and Cheese
Place the sliced avocado on top of the salad and sprinkle with shredded manchego cheese.
- 7
Prepare Brioche Croutons
Cut the brioche slices into small cubes. In a skillet over medium heat, toast the brioche cubes until golden brown and crispy. Allow to cool slightly.
- 8
Finish the Salad
Top the salad with the toasted brioche croutons. Serve immediately.
