Winter salad

Winter salad

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


4 people


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:

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

Crunchy crumb topping

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


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

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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.


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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