Carrot and radicchio salad with fig-balsamic vinaigrette from Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner--and Make-Ahead Lunches, Too (page 44) by Food52 Editors

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Notes about this recipe

  • sarahkalsbeek on December 17, 2019

    I made this for a Christmas gathering, and it was a huge hit. The carrots took longer to roast than the recipe indicated. Also, I visited three grocery stores and they were all out of radicchio, so I roasted up some crispy kale to add instead. I used more dried figs than the recipe called for because they looked a little on the small side. The dressing turned out pretty thick, but coated the veggies beautifully. This is going to be on regular rotation!

  • Lepa on December 01, 2018

    I really enjoyed this salad. It was complex tasting and very satisfying. I love bitter foods and don't normally like roasted carrots but the combination, tied together with the fig dressing, really works.

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