Italian Roasted Radicchio Bulgur Salad | Warm Tuscan Grain Bowl
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15 min
Quick
Kifli Kukták
Laktató, melengető őszi olasz gabonasaláta pirított radicchióval, ropogós dióval, érlelt pecorino sajttal és selymes mézes-balzsamos öntettel. Tökéletes főételsaláta ebédre vagy vacsorára.
Preparation method
Cook the bulgur in twice its volume of lightly salted boiling water or broth for about 12-15 minutes until tender, then leave covered to steam for a few minutes, fluff with a fork, and allow to cool until lukewarm.
Toast the walnuts in a dry pan over low heat for 2-3 minutes until fragrant, then chop coarsely.
Wash the radicchio, pat dry, and cut into wedges or thicker strips. Heat 1 tablespoon of olive oil in a pan, add the radicchio, season with salt and pepper, and quickly sear over brisk heat for 2-3 minutes so it lightly caramelizes while retaining its crunch.
Chef's tip
The slightly bitter taste of the radicchio is brought into perfect harmony by pan-searing and the sweetness of the honey-balsamic dressing.
You can also prepare it in advance: the salad is excellent served cold the next day as a packed lunch, as the flavors meld together even better.
Ingredients
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