Winter salad

Winter salad

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / person: 420 kcal
, Fat: 33 g
, Carbohydrate: 19 g
, Protein: 10 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Radicchio

1tbsp olive oil
2 red chicory (radicchio), cut into sixths
¼tsp salt

Crunchy crumb topping

1tbsp olive oil
1 garlic clove, pressed
40g panko breadcrumbs (or regular breadcrumbs)
40g walnut kernels, coarsely chopped
½bunch flat-leaf parsley, finely chopped
1 organic lemon, use grated zest, juice set aside
2pinches sea salt

Salad

2 pears, sliced
4 burrata piccola (each approx. 50 g)
2tbsp olive oil
¼tsp salt
a little pepper
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How it's done

Radicchio

Heat the oil in a non-stick frying pan. Fry the radicchio in batches for approx. 2 mins. on each side, remove, season with salt.

Crunchy crumb topping

Heat the oil in the same frying pan. Add the garlic, panko breadcrumbs, nuts, parsley and lemon zest, stir fry for approx. 3 mins., season with salt, set aside.

Salad

Plate up the radicchio with the pears and burrata. Combine the oil with 2 tbsp of the reserved lemon juice, season and drizzle over the salad. Sprinkle with the crunchy crumb topping.

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