Radicchio Puy Salad

by Edward Daniel

Radicchio Puy Salad with Orange Vinaigrette is a perfect winter salad. Radicchio has this bitter taste but balances out favourably with the Orange vinaigrette.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g puy lentils
  • 1tbs balsamic vinegar
  • 1tbs white wine vinegar
  • ½ orange juice
  • ½ tsp salt
  • ½ medium red onion, chopped finely
  • 100g plum tomatoes
  • 1 bulb Radicchio, chopped
  • Few sprigs of dill, chopped
  • 1tbs olive oil


  1. Cook the Puy lentils in a pressure cooker.
  2. Make the vinaigrette dressing by combining the vinegars, orange juice and salt. Toss in the tomatoes and the red onions.  Add the puy lentils set aside for about 30 minutes.
  3. When ready to serve, wash and pat dry the Radicchio removing the base. Mix the Radicchio and dill in with the Puy lentils.
  4. Serve in a serving dish and drizzle with oil.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.