Radish, Radicchio, and Fresh Herbs. A Spring Salad.


It is that time of year again when our bodies are yearning for a little cleaning out.  When I started to make this salad, I wasn’t thinking about creating something that was supportive of the liver and it’s detoxification process.  But as I added each ingredient, I thought, hey!  This is one clean salad!  Radicchio, radish, red onion, garlic….the more bitter it is, the better for your liver.  

To balance out the bitterness, the dressing has a touch of sweetness from the honey.  The toasted hazelnuts add an earthy crunch that helps to further round out all of the flavors. Lastly, herbs (cilantro, mint, and parsely) barely chopped in the salad allows for their freshness and flavor to really shine.  It’s amazing what fresh herbs can do to a dish!  Not only do they elevate the flavor, they are super-charged with nutrition. 


I made this for a dinner at our friend’s house, Jean-Francois and Helen Bizalion. Who, by the way have the most scrumptious specialty food and olive oil shop located in Great Barrington, MA. For those of you local, you can check them out at

At their rustic and comfortable home, we poured cava and wore mud boots and jackets as we prepared the skewers of beef, lamb liver, vegetables and garlic.  Cooked over an Italian Primo grill built into their rock wall, I felt like dancing to Pharrell Williams “Happy” to rejoice the first outside BBQ of the season! 

Spring Salad
Serves 4
A clean, fresh, tart salad to start off your spring and your digestion
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Prep Time
30 min
Prep Time
30 min
  1. 1 head butter lettuce
  2. 4 small radish, thinly sliced
  3. 1/4 wedge of radicchio, thinly sliced
  4. 1/2 red onion, thinly sliced
  5. 1/3 cup fresh mint leaves, loosely chopped
  6. 1/3 cup fresh flat leaf parsley, loosely chopped
  7. 1/3 cup fresh cilantro, loosely chopped
  8. 1/2 cup toasted hazelnuts, skins removed and lightly crushed. See note below.
  9. ........................
  1. 1 garlic clove, smashed
  2. Juice of half a lemon
  3. 2 tsp sea salt
  4. 1 tsp honey
  5. 2 tsp mayo
  6. 1/4 cup olive oil
  1. Pre-heat oven to 350.
  2. On a small baking sheet, toast hazelnuts for about 15 minutes or until they begin to brown.
  3. Meanwhile....
  4. Start the dressing.
  5. With a fork, mash garlic clove and sea salt in a small bowl until you have a nice paste.
  6. Let sit for 5 min.
  7. Add lemon juice and let sit for 30 min.
  8. Add honey, olive oil and mayo and whisk together.
  9. Wash and dry lettuce.
  10. Place in a large salad bowl, add thinly sliced vegetables.
  11. Toss in fresh herbs and toasted hazelnuts and dressing, and toss together until well coated.
  1. To remove the skin of hazelnuts, simply take from oven after toasting, place in a kitchen towel and rub vigorously together in the towel.
  2. The reason I say to let the garlic sit is because the acidity of the lemon will almost "cook" the garlic, making it a bit mellower.
  3. You can also remove the seed from the garlic clove (the green in center) as this will make it easier to digest.
Molly Bea

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