This is one of the fastest, easiest salads we know of, but it looks sensational and tastes great. It is easily adapted by switching out one or more ingredient, but the radicchio is essential. We are always amazed by how unfamiliar this delicious and easy to grow vegetable is in North America. Describing its flavour as “bitter” does radicchio such a disservice. It is better described as having a sophisticated flavour. Here, radicchio is featured prominently and proudly with its deep red leaves that contrast against the sour citrus, sweet fruit, and nutty sunflower seeds. This recipe produces two salad sized portions.

1 head radicchio (choose a red one like Rossa di Verona)
10 grapes, halved (pear pieces also work well)
1 tsp eggless mayonnaise
1 squeeze of lemon
1 Tbsp hulled, unsalted sunflower seeds
Salt & pepper to taste

Peel back any tired looking outer leaves (if necessary) from the radicchio. Slice once through the head, bisecting the stem end. Starting at the end farthest from the stem, slice thinly into slaw. Break the leaves up a bit by hand, and then sprinkle over the lemon juice, salt and pepper. Toss with the mayonnaise, and top with grapes and sunflower seeds. Chill before serving.