Over the past couple years, one of the biggest things I’ve learned is the importance of finding the right balance.
One of the reasons that JZ and I make such a good fit is that we are different in ways that allows us to balance each other out. I’m more scheduled, he’s more spontaneous. I like to relax in the evenings, he’s more likely to work until 10 pm. I like vegetables, he likes meat. And so on and so on. But over the past year and a bit, we’ve rubbed off on each other to make both of us more balanced.
Take last weekend for example. I’ve always been an uptight person who has trouble letting loose. So when it comes to going out to the bar, I worry about feeling okay and being productive the next day instead of just enjoying myself. But JZ has helped me to let go and be more care free. And you know what? Last weekend I actually had fun at a bar for the first time in a long time.
That same kind of balance is important in food. I bought radicchio the other week which, if you haven’t tried it, is a strong bitter leafy vegetable. And when I say bitter, I mean bitter. Kale and collard greens are mild compared to it! So to bring balance to it, I like to pair radicchio with sweet flavours.
This broccoli and radicchio salad is the perfect example of that. The honey apple cider vinaigrette coats the salad in a mild sweetness to mute the bitterness of the radicchio. The tangy feta cheese nutty sunflower seeds also bring more complexity to the salad to take the focus off of the radicchio. I add raisins (or dried cranberries would work too!) for a final punch of sweetness on the tongue. It’s the perfect balance!
- 2 crowns of broccoli, cut into small florets (about 4-1/2 cups)
- 2 cups shredded radicchio
- ¼ cup sultana raisins
- 2-3 tbsp sunflower seeds
- ⅓ cup crumbled feta cheese
- ¼ cup olive oil
- 3 tbsp apple cider vinegar
- 1 tsp honey
- ¼ tsp mustard
- Salt and pepper to taste
- In a small dish, whisk together the olive oil, apple cider vinegar, honey, mustard, and salt and pepper. Set aside.
- Mix together the broccoli, radicchio, sunflower seeds, feta, and raisins. Toss in the dressing to coat everything, then serve. Salad keeps for 2-3 days in a container in the fridge.
How do you create balance in your life? In your food?