A precious recipe based on crunchy toasted walnuts sprinkled on a bed of Cicorino Grumolo elegantly rrorated with a sauce based on garlic simmered in broth, pink grapefruit and extra virgin olive oil.
INGREDIENTS
400 g of Cicorino Grumolo Sapori del Mio Orto
50 g of beetroot sprouts Sapori del Mio Orto
1 pink grapefruit
40g of nuts
3 cloves of garlic
1 dl vegetable broth
3 tablespoons of apple cider vinegar
3 tablespoons of EVO oil
10ml wildflower honey
10 g of tarragon
salt and pepper
METHOD
First of all we prepare the sauce, boil the garlic in the broth until it becomes soft. Let it cool down then add the apple cider vinegar, the EVO oil, the tarragon and emulsify everything using an immersion blender. Fix with salt and pepper.
Lightly toast the walnuts in a pan without adding any additional fat. Sprinkle with wildflower honey and sprinkle with a little water then continue cooking over low heat until the water has completely evaporated and the nuts are caramelised. Leave them to cool and chop them coarsely.
Peel the pink grapefruit, taking care to remove all the white skins, peel the Cicorino Grumolo, add the beet sprouts, drizzle with the garlic dressing, finally sprinkle the mixed nuts on the salad. so serve now…
……and buon appetito!
Source: Le Menu
