Pan-fried grape and chicory salad

winter salad winter
Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb

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!

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Ingredients

for 4 person

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 sprig thyme, finely chopped
1 sprig rosemary, finely chopped
40 g rocket

How it's done

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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