Arugula, Radicchio and Rainbow Carrot Salad

SERVES 2-4, Depending on size desired


½ teaspoon lemon zest 
2 teaspoons rice vinegar
2 teaspoons fresh lemon juice
1 teaspoon toasted cumin seeds, ground, or plain ground cumin
2 teaspoons honey
1⁄4 cup extra-virgin olive oil
Salt and Pepper to taste


2 cups arugula, washed and dried
2 cups torn radicchio leaves, washed and dried
1 large rainbow carrot (purple preferred), thinly shaved with a vegetable peeler
1/4 cup finely shaved fresh fennel
2 tablespoons assorted chopped fresh herbs such as radish sprouts, parsley, or basil
1 small ball of burrata (preferred) or mini fresh mozzarella balls
1⁄4 cup pomegranate seeds
1⁄4 cup roasted slivered almonds

Roast slivered almonds in a 350F oven for about 6 minutes, or until golden brown.

To make the dressing, combine the lemon zest, vinegar, lemon juice, cumin, and honey. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper to taste. Set aside or refrigerate until ready to use.

To make the salad, combine the arugula, radicchio leaves, carrots, shaved fennel and sprouts or herbs in a chilled bowl or platter and toss with 3 tablespoons of the dressing.

Top with small spoonfuls of burrata (or fresh mozzarella), pomegranate seeds, and the almonds. Drizzle with a bit more dressing to taste, freshly ground pepper and serve immediately.

Adapted from Saveur