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Radicchio & spinach salad
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
"Sweet currants balance the tangy arugula in a vibrant summer salad."
Ingredients:
  • 20g butter
  • 55g (1/3 cup) pine nuts
  • 55g (1/3 cup) currants
  • 36.40 gm olive oil
  • 1/2 tsp finely grated lemon rind
  • 42.00 gm fresh lemon juice
  • 2 radicchio, leaves separated, washed, dried, torn
  • 60g baby spinach leaves
Instructions:
  • Heat the butter in a non-stick frying pan over medium heat until foamy. Add pine nuts and currants, cook and stir for 1-2 minutes until nuts are lightly toasted. Allow to cool for 5 minutes before using.
  • Combine oil, lemon zest, and lemon juice with the pine nut mixture, stirring well. Season with salt and pepper to taste.
  • Combine radicchio and spinach in a large bowl. Drizzle with dressing and gently toss to mix. Serve promptly.

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