When I discovered this cute, tempting salad at my favorite vegetable market, I had to go on the internet to look for a recipe. And I found Magali the founder of Quatre Saisons au Jardin website who authorized the publication of her recipe on my site. Thanks again Magali!
Radicchio citrus and burrata salad
This good-looking salad is crispy and a little bitter.
- A few radicchio Castefranco salad leaves
- ½ a cup almonds
- 4 burratas
- 2 medium-size oranges
- A few croutons
- 1 tsp caster sugar
- Salt, pepper
- 1 TBS Xeres or red wine vinegar
- A dash of olive oil
- 1 tsp of dry herbes de Provence
- Step 1 Roast the almonds in a frying pan. Stir regularly. Add 1 tsp sugar, ¼ tsp salt and 2 tsp of water. Stir with a wooden spatula until the water has evaporated and remove from the stove. Store the almonds on a plate until cool, then roughly chop them.
- Step 2 In the meantime, roughly mash the burrata with a fork. Add a dash of olive oil and salt and pepper. Prepare the vinaigrette with the olive oil, the Xeres vinegar and the salt and pepper.
- Step 3 In a salad bowl, mix the rinsed and dried radicchio leaves with the vinaigrette.
- Step 4 Peel and cut the oranges in slices
- Step 5 To serve, place at the center of the plate the mashed burrata, the radicchio leaves, a few orange slices, and sprinkle a few roasted almonds over it. Add some croutons and Herbes de Provence and it’s ready!