Pan-fried grape and chicory salad

Pan-fried grape and chicory salad

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 116 kcal
, Fat: 5 g
, Carbohydrate: 11 g
, Protein: 4 g

The perfect salad to transition from winter into spring. Refreshing yet warm, the slight bitterness of the chicory contrasts beautifully with the grapes. Add a simple dressing comprising artichoke, lemon and balsamic, and you have a delicious salad that is ready in no time at all!

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@bettybossi.ch

Grapes and chicory

200 g blue grapes
4 red chicory, quartered lengthwise

Salad

1 glass artichoke hearts in oil (approx. 285 g)
2 garlic cloves, finely chopped
2 tbsp pine nuts
2 sprigs thyme, finely chopped
1 sprig rosemary, finely chopped
40 g rocket
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How it's done

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Grapes and chicory

Heat the oil in a non-stick frying pan. Add the grapes, fry for approx. 5 mins., stirring occasionally, then transfer to a plate. Fry the chicory in the same pan for approx. 2 mins. on each side until golden brown, add to the grapes.

Salad

Pour 2 tbsp of the artichoke oil into the same pan, reduce the heat. Briefly sauté the garlic, pine nuts and herbs. Drain the artichokes, add to the pan with the lemon juice and balsamic, cook briefly. Drizzle the warm dressing over the grapes and chicory. Add the rocket, mix carefully.

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