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 | Chicorées |
| 200g | Feldsalat |
| 1 | Kopf Radicchio |
| 3 | Blutorangen |
| 50g | Mandeln, ungeschält |
| 100g | Schafskäse |
| 2 EL | Granatapfelkerne |
| 50ml | Olivenöl |
| 20ml | dunkler Balsamico |
| 2 TL | Dijonsenf |
| 2 TL | Akazienhonig |
| Salz | |
| Pfeffer |
Instructions
Step 1 of 7:
Halve the chicory lengthways, remove the core, and cut into fine strips. Wash and tear the lamb's lettuce. Tear the radicchio into bite-sized pieces.
Step 2 of 7:
Wash all the salad leaves, spin dry, and place in a large bowl.
Step 3 of 7:
Segment the blood oranges with a sharp knife and add the segments to the salad.
Step 4 of 7:
Toast the almonds in a shallow Frying Pan without oil until they have taken on a little colour. Leave to cool.
Step 5 of 7:
Crumble the feta with your fingers and scatter over the salad.
Step 6 of 7:
Blend olive oil, balsamic vinegar, mustard, and honey into a creamy dressing, then season with salt and pepper.
Step 7 of 7:
Pour the dressing over the winter salad and toss everything well. Finally, add the almonds and garnish with the pomegranate seeds.
