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Winter salad
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 420
  • Fat about 33g
  • Carbohydrates about 19g
  • Protein about 10g
This is needed
This is needed for 4 people
Radicchio
  • 1 tbsp olive oil
  • 2 red chicory (radicchio), cut into sixths
  • 0.25 tsp salt
Crunchy crumb topping
  • 1 tbsp olive oil
  • 1 garlic clove, pressed
  • 40 g walnut kernels, coarsely chopped
  • 40 g panko breadcrumbs (or regular breadcrumbs)
  • 1 organic lemon, use grated zest, juice set aside
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 2 pinches sea salt
Salad
  • 4 burrata piccola (each approx. 50 g)
  • 0.25 tsp salt
  • a little pepper
  • 2 pears, sliced
  • 2 tbsp olive oil
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And that's how it's done
And that's how it's done
Radicchio
Heat the oil in a non-stick frying pan. Fry the radicchio in batches for approx. 2 mins. on each side, remove, season with salt.
Crunchy crumb topping
Heat the oil in the same frying pan. Add the garlic, panko breadcrumbs, nuts, parsley and lemon zest, stir fry for approx. 3 mins., season with salt, set aside.
Salad
Plate up the radicchio with the pears and burrata. Combine the oil with 2 tbsp of the reserved lemon juice, season and drizzle over the salad. Sprinkle with the crunchy crumb topping.