← All recipes

🥗 Warm Radicchio and Mozzarella Salad

267 kcal · 30 min · 4 servings

Ingredients

• Radicchio 2 pc.
• Mozzarella 2 pc.
• Anchovy fillets in olive oil 10 g
• Capers 1 tsp
• Basil, fresh 15 g
• Pine nuts 2 tbsp
• Salt pinch
• Olive oil 4 tbsp
• Brown sugar 1 tsp
• Pepper, black ground pinch
• Balsamic vinegar, dark 3 tbsp

Instructions

1. 1. Thoroughly wash the radicchio under running water.
2. 2. Quarter the radicchio and slice it into thin strips, keeping the bottom core intact.
3. 3. Remove the mozzarella from its packaging and let it drain.
4. 4. Tear the mozzarella into small, irregular pieces using your hands.
5. 5. Drain the anchovies and capers in a sieve.
6. 6. Finely chop the anchovies.
7. 7. Wash the basil leaves under cold water.
8. 8. Pat the leaves dry with a kitchen towel.
9. 9. Gently pluck the basil leaves off the tough stems.
10. 10. Place a pan on the stove and preheat it over medium heat.
11. 11. Add the pine nuts to the hot pan.
12. 12. Toast the nuts for about two to three minutes until they are golden brown.
13. 13. Stir the pine nuts regularly to prevent them from burning.
14. 14. Lightly salt the toasted pine nuts.
15. 15. Remove the pan from the heat and set the nuts aside.
16. 16. Add one tablespoon of olive oil to the same pan and heat it up strongly.
17. 17. Add the sliced radicchio to the hot pan.
18. 18. Sauté the radicchio for about two minutes.
19. 19. Sprinkle some sugar over the radicchio.
20. 20. Let the sugar caramelize briefly until the radicchio becomes slightly glossy.
21. 21. Season the radicchio with a little salt and pepper.
22. 22. Drizzle one tablespoon of balsamic vinegar over the radicchio.
23. 23. Take a small bowl and add the remaining olive oil.
24. 24. Add some balsamic vinegar, salt, and pepper to the bowl.
25. 25. Whisk the ingredients for the dressing well together.
26. 26. Add the toasted pine nuts to the dressing bowl.
27. 27. Add the chopped anchovies to the dressing bowl.
28. 28. Add the capers to the dressing bowl.
29. 29. Preheat the oven to 180 degrees Celsius top/bottom heat.
30. 30. Place the warm radicchio on the serving plates.
31. 31. Distribute the mozzarella pieces and basil over the radicchio.
32. 32. Drizzle the dressing with pine nuts, anchovies, and capers over the salad.
33. 33. Serve the salad immediately while it is still lukewarm.

Nutrition per serving

• kcal: 267
• Protein: 10 g · Fett/Fat: 21 g · Carbs: 15 g