Venetian pearl barley salad with radicchio, pear, and gorgonzola
(0)
35 min
Under an hour
Kifli Kukták
Elegáns velencei ihletésű őszi meleg gabonasaláta. A lágy, diós aromájú főtt árpagyöngyöt serpenyőben karamellizált, balzsamecetes radicchióval, mézes édes körtével, krémes gorgonzolával és ropogósra pirított dióval rétegezzük. Kiváló vegetáriánus főfogás.
Ingredients
Preparation method
Rinse the pearl barley thoroughly under cold running water, then place it in a pot with plenty of lightly salted water. Bring to a boil, then cover and simmer over low heat until tender yet pleasantly firm to the bite (al dente, approx. 25-30 minutes). Once cooked, drain and let cool until lukewarm.
Toast the walnuts in a dry pan without any fat over medium heat for 2-3 minutes until fragrant and golden brown, then set aside and coarsely chop.
Wash the radicchio, pat dry, and cut into wedges or thick strips. Wash the pears, core them, and cut into thin wedges.
Chef's tip
The characteristic bitter flavor of radicchio is perfectly softened and balanced with the sweet pears by the caramelization of the silky balsamic vinegar and floral honey.
Instead of Gorgonzola Dolce, you can use a more mature, robust Gorgonzola Piccante or another blue cheese if you prefer a more intense flavor.
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