Radicchio And Butter Lettuce Salad With Blueberries

Name: Radicchio And Butter Lettuce Salad With Blueberries And Kale Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 leaves kale, stemmed and torn into pieces; 2 1/2 tablespoons extra-virgin olive oil, divided; 1 pinch seasoned salt; 1 egg; 3 slices bacon; 1 1/2 cups chopped radicchio; 1 1/2 cups chopped butter lettuce; 1/2 avocado, cubed; 1/4 cup thinly sliced red onion; 1 large Roma tomato, sliced; 2 radishes, sliced; 2 tablespoons sliced fresh oyster mushrooms; 1/4 cup fresh blueberries; 1 1/2 tablespoons balsamic vinegar; sea salt to taste; 1 pinch lemon pepper

Servings: persons

2 leaves kale, stemmed and torn into pieces
2 1/2 tablespoons extra-virgin olive oil, divided
1 pinch seasoned salt
1 egg
3 slices bacon
1 1/2 cups chopped radicchio
1 1/2 cups chopped butter lettuce
1/2 avocado, cubed
1/4 cup thinly sliced red onion
1 large Roma tomato, sliced
2 radishes, sliced
2 tablespoons sliced fresh oyster mushrooms
1/4 cup fresh blueberries
1 1/2 tablespoons balsamic vinegar
sea salt to taste
1 pinch lemon pepper

1
Preheat oven to 350 degrees F (175 degrees C).
2
Spread kale on a baking sheet. Drizzle 1 tablespoon olive oil over kale; season with seasoned salt.
3
Bake in the preheated oven until edges are browned, 10 to 15 minutes. Place kale chips on paper towels to drain excess oil.
4
Place egg in a saucepan and cover with water. Bring to a boil; cook for 5 minutes. Remove from heat. Cool under running water. Peel off shell and slice egg.
5
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Place bacon slices on paper towels to drain excess oil. Crumble.
6
Toss radicchio, butter lettuce, avocado, red onion, tomato, radishes, and mushrooms together in a large bowl. Add egg slices, bacon crumbles, and blueberries; toss again. Add remaining 1 1/2 tablespoon olive oil, balsamic vinegar, salt, and lemon pepper; toss one more time. Scatter kale chips on top.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 leaves kale, stemmed and torn into pieces, 2 1/2 tablespoons extra-virgin olive oil, divided, 1 pinch seasoned salt, 1 egg, and more.

Yes, Radicchio And Butter Lettuce Salad With Blueberries And Kale Chips falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Radicchio And Butter Lettuce Salad With Blueberries And Kale Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions