Currants offset the bitterness of the leaves in this gorgeous summer salad.
Prep Time : 0:05 | Cook Time : 0:05 | Total Time : 0:10 | Serving : 6 person.
Ingredients
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20g butter
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55g (1/3 cup) pine nuts
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55g (1/3 cup) currants
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2 tablespoons olive oil
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1/2 teaspoon finely grated lemon rind
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2 tablespoons fresh lemon juice
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Salt & freshly ground black pepper
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2 radicchio, leaves separated, washed, dried, torn
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60g baby spinach leaves
Method
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Step 1
Melt butter in a non-stick frying pan over medium heat until foaming. Add pine nuts and currants and cook, stirring, for 1-2 minutes or until nuts are lightly toasted. Set aside for 5 minutes to cool.
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Step 2
Add oil, lemon rind and lemon juice to the pine nut mixture, and stir to combine. Taste and season with salt and pepper.
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Step 3
Place radicchio and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Serve immediately.