Radicchio and Butter Lettuce Salad with Blueberries and Kale Chips Recipe

Radicchio and Butter Lettuce Salad with Blueberries and Kale Chips Recipe

  • 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.
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