Radicchio and apple salad with parmesan crisps
Indulge in the delightful blend of bitter radicchio and sweet apple, topped with savory parmesan crisps. A refreshing and satisfying salad bursting with contrasting flavors and textures.
Ingredients:
- 170g Parmesan, finely grated, divided
- 2 tablespoons honey
- 1/2 small shallot, finely chopped
- 1/3 cup olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 2 medium heads of radicchio, leaves separated, torn in half if large
- 1 medium bunch arugula, tough stems removed
- 1 large Pink Lady apple, thinly sliced
- Flaky sea salt (such as Maldon)
Instructions:
- Preheat the oven to 350°F. Place 4 ounces of grated Parmesan cheese into 8 equal portions on a baking sheet lined with a silicone mat. You can also use parchment paper sprayed with nonstick spray. Flatten each portion with your fingers. Bake until the cheese turns golden and melts, for about 6-8 minutes. Move the baking sheet to a cooling rack and allow the crisps to cool down. Then, break them into smaller pieces.
- Warm the honey in a small skillet over medium heat. Whisk the honey along with shallots, oil, vinegar, and mustard in a large bowl. Season the mixture with kosher salt and pepper.
- Combine radicchio, arugula, apple, and the rest of the grated Parmesan in the vinaigrette. Toss everything together until well coated. Season with sea salt and pepper. Serve the dish topped with the crispy cheese crisps.
Summary:
- Calories: 1691 kcal
- Fat: 117 g
- Protein: 72 g
- Carbs: 96 g
- Potassium: 2093 mg
- Magnesium: 237 mg