Strawberry-Sumac Green Salad

Yield: 4–6 servings
Prep Time: 20 minutes

Gluten-Free • Vegan • Vegetarian

Ingredients

Salad

• 5 oz arugula

• 2 cups radicchio, chopped

• ½ cup fresh mint, roughly chopped

• 1½ cups sugar snap peas, thinly sliced

• 1 pint strawberries, sliced

Sumac Lemon Dressing

• 2 tbsp fresh lemon juice

• 2 tbsp champagne vinegar

• ¼ cup extra-virgin olive oil

• 1–2 tsp ground sumac

• 1 tsp kosher salt, or to taste

• Freshly ground black pepper, to taste

Garnish

• Gluten-free Parmesan crisps, crumbled

• Optional (vegan sub): walnuts

STEP-BY-STEP GUIDE

1. In a large bowl, combine the arugula, radicchio, dill, sugar snap peas, and strawberries.

2. In a small bowl or jar, whisk together the lemon juice, champagne vinegar, olive oil, sumac, salt, and pepper until well emulsified.

3. Drizzle the dressing over the salad and toss gently until evenly coated.

4. Finish with crumbled Parmesan crisps and, if desired, toasted walnuts or slivered almonds.

5. Serve immediately while the greens are crisp and the strawberries are at their freshest.

Chef's Tip: Dress the salad just before serving to keep the greens vibrant. The dressing can be made up to 2 days ahead and refrigerated; whisk or shake well before using.