- 30 mins.
For the Salad:
- ½ head radicchio
- 1 head green leaf lettuce
- 1 bulb fennel
- 1 carrot
- 1 parsnip
- 1 apple
- 3 radishes
- ½ cup Manitoba Harvest Hemp Heart Toppers – Onion, Garlic & Rosemary
For the Dressing:
- ½ cup avocado oil
- ¼ cup Champagne vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon parsley, chopped
- ½ teaspoon sea salt
- 1/8 teaspoon white pepper
- Prepare dressing by whisking together all ingredients except avocado oil.
- In a slow stream, vigorously whisk in the avocado oil until fully incorporated then refrigerate dressing.
- Rip or chop lettuces and mix them together in a large serving bowl.
- Using a peeler, shave the carrot and parsnip into thin ribbons and pile onto lettuce.
- Using a mandolin or knife, thinly slice the remaining produce and pile onto lettuce.
- Sprinkle with Manitoba Harvest Hemp Heart Toppers – Onion, Garlic & Rosemary.
- Serve salad and drizzle with dressing!