Radicchio with Apple and Salted Beef Swiss Style

Ingredients

• 1 radicchio
• 100 g mixed leafy greens (e.g., frisée, oak leaf, arugula)
• 1 tbsp pine nuts
• 1 tbsp Sunflower seeds
• 1 tbsp Pumpkin seeds
• 0.5 bunch wild garlic
• 200 ml olive oil
• 40 g freshly grated Parmesan
• Salt
• Pepper (freshly ground)
• 1 spelt baguette
• 50 g Swiss cured beef thin slices
• 1 apple (e.g., Boskop)
• 1 tbsp Lemon Juice
• 4 tbsp olive oil
• 1 tbsp apple syrup
• 1 tbsp Apple cider vinegar

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat. Clean the radicchio, remove the stem, separate the leaves, wash, dry by spinning, and trim. Wash the leafy greens, dry by spinning, and cut into pieces.

2. 2.

   Roast the seeds in a pan without added fat until fragrant, then set aside. In a blender combine pine nuts, wild garlic leaves, and olive oil; blend finely. Stir in parmesan and season with salt and pepper. Cut the baguette crosswise, slice lengthwise into very thin slices, spread the pesto thinly on each slice, and bake in the preheated oven for 5 minutes. Wash the apple, quarter it, remove the core, cut into very thin slivers or julienne, and immediately drizzle with lemon juice.

3. 3.

   Mix the olive oil with apple syrup and vinegar, season with salt and pepper. Arrange the salad by layering radicchio leaves, Swiss cured beef slices, and apple slivers in bowls; drizzle with vinaigrette and sprinkle with roasted seeds. Serve the bread and pesto separately.