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🥗 Crispy Pear and Radicchio Salad Bowls with Homemade Croutons

243 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 1 organic orange
• 3 tbsp balsamic vinegar
• 1 tsp honey
• 5 tbsp olive oil
• salt
• pepper
• 60 g whole wheat baguette (4 slices)
• 10 g butter (2 tsp)
• 200 g radicchio head (2 radicchio heads)
• 1 pear
• 3 sprigs mint
• 30 g parmesan (1 piece)

Instructions

1. 1. Peel the garlic clove and press it into a small bowl.
2. 2. Rinse the orange under hot water, pat it dry, and grate the zest directly into the bowl with the garlic.
3. 3. Squeeze the juice from the orange and add it to the bowl as well.
4. 4. Add the balsamic vinegar, honey, and oil to the bowl.
5. 5. Whisk the ingredients vigorously together until the vinaigrette is well combined.
6. 6. Finally, season the vinaigrette with salt and pepper to taste.
7. 7. Cut the bread into small, even cubes.
8. 8. Melt the butter in a frying pan.
9. 9. Fry the bread cubes in the butter over medium heat until golden brown, turning them frequently.
10. 10. Remove the finished croutons from the pan and let them drain on kitchen paper.
11. 11. Remove the hard stems from the radicchio, wash the head, and spin it dry.
12. 12. Tear the radicchio into bite-sized pieces.
13. 13. Wash the pear, cut it into quarters, and remove the core.
14. 14. Slice the pear quarters into thin slices.
15. 15. Wash the mint, shake it dry, and pluck the leaves from the stems.
16. 16. Toss the radicchio with half of the prepared vinaigrette.
17. 17. Divide the radicchio among four plates.
18. 18. Add the pear slices and the croutons to the plates.
19. 19. Drizzle the salad with the remaining vinaigrette.
20. 20. Grate the Parmesan over the salad.
21. 21. Garnish the salad with the mint leaves and serve.

Nutrition per serving

• kcal: 243
• Protein: 5 g · Fett/Fat: 17 g · Carbs: 17 g