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🍽️ Crunchy Leaf Salad with Fresh Lemon Dip

148 kcal · 30 min · 4 servings

Ingredients

• 1 bunch arugula (80 g)
• 1 radicchio
• 1 bunch parsley (20 g)
• 1 organic lemon
• 4 tbsp olive oil
• salt
• pepper
• 40 g parmesan (1 piece; 30 % fat in dry matter)

Instructions

1. 1. Rinse the arugula under cold water.
2. 2. Shake the greens vigorously to remove excess water.
3. 3. Take the radicchio and remove any wilted outer leaves.
4. 4. Wash the radicchio thoroughly as well.
5. 5. Cut off the hard bottom core.
6. 6. Break the radicchio leaves into small, bite-sized pieces.
7. 7. Wash the fresh parsley.
8. 8. Dry the parsley.
9. 9. Pick the parsley leaves off the tough stems.
10. 10. Rinse the lemon under hot water.
11. 11. Dry the lemon with a cloth.
12. 12. Grate the lemon zest finely.
13. 13. Squeeze the juice out of the lemon.
14. 14. Put the parsley leaves into a blender.
15. 15. Pour in the lemon juice.
16. 16. Add the olive oil.
17. 17. Blend the ingredients into a creamy sauce.
18. 18. Season the sauce with salt.
19. 19. Season the sauce with pepper.
20. 20. Stir the lemon zest into the sauce.
21. 21. Put the arugula and radicchio into a large bowl.
22. 22. Toss the vegetables with the sauce.
23. 23. Divide the salad onto individual plates.
24. 24. Take a vegetable peeler or a truffle shaver.
25. 25. Shave fresh Parmesan cheese over the salad.

Nutrition per serving

• kcal: 148
• Protein: 5 g · Fett/Fat: 13 g · Carbs: 2 g