APPLE AND FETA CHEESE ON BROCCOLI –RADICCIO SALAD
“I mogs am liabsten g’sund“ ( I prefer it healthy!) – that’s what Anna, Frånz’s granddaughter, answered when she was asked what her favorite meal was. She also appreciated it when it was quick and easy, because she was always on the go. She always wanted to get out of the house as soon as possible – to explore the forest and nature and spend time with her grandpa.
APPLE AND FETA CHEESE ON BROCCOLI –RADICCIO SALAD
“I mogs am liabsten g’sund“ ( I prefer it healthy!) – that’s what Anna, Frånz’s granddaughter, answered when she was asked what her favorite meal was. She also appreciated it when it was quick and easy, because she was always on the go. She always wanted to get out of the house as soon as possible – to explore the forest and nature and spend time with her grandpa.
FOR THE SALAD
1 head of broccoli
200g feta cheese
1 apple
1 small head of radicchio
100g pine nuts
FOR THE DRESSING
4 tbsp olive oil
6 tbsp vinegar
1/2 tsp sugar
salt and pepper
DIRECTIONS
Preparation
-
pot, pan, bowl, cutting board, knife, colander
Prepare Broccoli and Radicchio
-
cut the broccoli florets from stem
-
fry with olive oil in a pan over medium heat, with the lid closed, until golden brown on all sides
-
wash and dry the radicchio and pluck it into bite-sized pieces
Roast Pine Nuts
-
roast the pine nuts in a dry pan over medium heat for 2-3 minutes
-
toss the nuts regularly
-
once the pine nuts are golden brown, remove from the pan and set aside
Serve
-
mix vinegar, olive oil, salt, pepper and sugar to make a dressing
-
pour the dressing over the broccoli and radicchio mix and arrange on plate
-
cut the apple into fine slices and place on top of the salad
-
crumble the feta cheese and sprinkle it on the salad – the pine nuts as well
FOR THE SALAD
1 head of broccoli
200g feta cheese
1 apple
1 small head of radicchio
100g pine nuts
FOR THE DRESSING
4 tbsp olive oil
6 tbsp vinegar
1/2 tsp sugar
salt and pepper
DIRECTIONS
Preparation
-
pot, pan, bowl, cutting board, knife, colander
Prepare Broccoli and Radicchio
-
cut the broccoli florets from stem
-
fry with olive oil in a pan over medium heat, with the lid closed, until golden brown on all sides
-
wash and dry the radicchio and pluck it into bite-sized pieces
Roast Pine Nuts
-
roast the pine nuts in a dry pan over medium heat for 2-3 minutes
-
toss the nuts regularly
-
once the pine nuts are golden brown, remove from the pan and set aside
Serve
-
mix vinegar, olive oil, salt, pepper and sugar to make a dressing
-
pour the dressing over the broccoli and radicchio mix and arrange on plate
-
cut the apple into fine slices and place on top of the salad
-
crumble the feta cheese and sprinkle it on the salad – the pine nuts as well
“With this fresh Salad, we recommend
a slice of fresh bread, toasted in the pan.”
“With this fresh Salad,
we recommend
a slice of fresh bread,
toasted in the pan.”
Can’t get enough of Lebe’genuss?
Each of our apartments has its own character, its own story and therefore its own dishes.
We don’t want to withhold these from you and invite you to browse through the recipes of the other apartments as well.
Can’t get enough of Lebe’genuss?
Each of our apartments has its own character, its own story and therefore its own dishes.
We don’t want to withhold these from you and invite you to browse through the recipes of the other apartments as well.