Winter salads with radicchio, chicory and lamb's lettuce
Resolutions aside, after the Christmas feasting, we crave more activity and lighter fare in January. Radicchio, chicory, and lamb's lettuce are typical for the first frosty days and form a delicious basis for such recipes, because these seasonal salad greens bring crisp freshness and healthy vitamins to our plates.
Thanks to their subtle bitterness and delicate sweetness, chicory pairs wonderfully with fruits, nuts, ham, and roasted flavors. Our winter salad with chicory combines this diverse range of flavors in a creamy balsamic vinaigrette, making it a perfect accompaniment to sourdough bread, potatoes, or simply enjoyed on its own as a light meal with a glass of red wine.
20 min
Total Time
5 min
Cooking Time
15 min
Preperation Time
Ingredients
| 4 | Chicories |
| 200g | Lamb's lettuce |
| 1 | Radicchio head |
| 3 | Blood oranges |
| 50g | Almonds, unpeeled |
| 100g | Sheep's cheese |
| 2 tbsp | pomegranate seeds |
| 50ml | Olive oil |
| 20ml | dark balsamic vinegar |
| 2 tsp | Dijon mustard |
| 2 tsp | Acacia honey |
| Salt | |
| Pepper |
Instructions
Step 1 of 7:
Halve the chicory lengthwise, remove the core, and cut into fine strips. Wash and pick the lamb's lettuce. Tear the radicchio into bite-sized pieces.
Step 2 of 7:
Wash all the lettuces, spin them dry, and place them in a large bowl.
Step 3 of 7:
Fillet the blood oranges with a sharp knife and add the fillets to the salad.
Step 4 of 7:
Roast the almonds in a flat pan without oil until they have taken on some color. Let cool.
Step 5 of 7:
Crumble the sheep's cheese with your fingers and add it to the salad.
Step 6 of 7:
Mix a creamy dressing from olive oil, balsamic vinegar, mustard, and honey, and season with salt and pepper.
Step 7 of 7:
Pour the dressing over the winter salad and mix everything well. Finally, add the almonds and garnish with pomegranate seeds.
