Radicchio salad

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Put rice into 300 ml boiling salted water, cover and let it swell for about 20 minutes at low heat. In the meantime remove the wilted leaves from the radicchio and cut out the stalk in a wedge shape. Carefully remove 12 large outer leaves, wash and drain. Quarter the remaining radicchio, wash and pat dry. Cut the radicchio quarters into fine strips. Wash romaine lettuce leaves and cut into fine strips as well.

2. 2

   Wash nectarines or plums, dab dry and cut into narrow strips. Finely dice ham. Peel and chop onion. Wash 1 lime thoroughly, dab dry and finely grate the skin. Squeeze the limes and measure out 8 tablespoons of juice. Mix lime juice and zest, honey, onion, a little salt and pepper. Add the oil and finally stir in the yoghurt. Put the rice on a sieve, rinse with cold water, drain and let it cool down. Roast the pine nuts in a pan without fat and let them also cool down. Put 2 radicchio leaves together as small nests and place each on a plate. Mix the rice, radicchio strips, romaine lettuce, fruit wedges and ham with the salad dressing.

3. 3

   Mix lime juice and zest, honey, onion, a little salt and pepper. Add the oil and finally stir in the yoghurt. Put the rice on a sieve, rinse with cold water, drain and let it cool down. Roast the pine nuts in a pan without fat and let them also cool down. Put 2 radicchio leaves together as small nests and place each on a plate. Mix the rice, radicchio strips, romaine lettuce, fruit wedges and ham with the salad dressing. Distribute the salad in the radicchio nests and sprinkle with pine nuts. Garnish as desired with mint and lime

4. 4

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
400 kcal

CARBS
45 g

FATS
17 g

PROTEINS
16 g