Recipe - Bitter chicory and grapefruit salad with roasted pine nuts

Bitter chicory and grapefruit salad with roasted pine nuts

Ingredients:

2 heads of chicory, cut into strips
1 large grapefruit, peeled and segmented
1/4 cup pine nuts
Fresh basil, chopped (optional)
2 tablespoons olive oil
1 tbsp lemon juice
1 teaspoon honey
Salt and pepper to taste

2-3 servings | 20 min | 584 kcal

Preparation:

Step 1: Wash the chicory thoroughly and cut into strips. Place in a salad bowl.

Step 2: Peel the grapefruit and carefully cut out the segments. Sprinkle over the chicory.

Step 3: Toast the pine nuts in a dry pan over medium heat until golden brown. Make sure to turn them regularly to avoid burning.

Step 4: Add the toasted pine nuts to the salad. Optionally, sprinkle with chopped basil.

Step 5: In a small bowl, combine the olive oil, lemon juice, and honey to make a dressing. Season with salt and pepper.

Step 6: Pour the dressing over the salad and gently toss to combine the ingredients.

Step 7: Let the salad sit for a few minutes to allow the flavors to develop.

Step 8: Arrange the salad on plates and serve immediately.

This refreshing salad combines the bitter flavor of chicory with the juicy sweetness of grapefruit and the crunchy bite of toasted pine nuts. The dressing of olive oil, lemon juice, and honey gives the salad a pleasant balance. Enjoy this salad as a light appetizer or as a side dish to various dishes.