Radicchiosalat mit Möhren und Nüssen

Ingredients

• 4 Colorful Carrots
• Salt
• 80 g hazelnut kernels
• 1 radicchio
• 1 pink grapefruit
• 100 g frozen strawberries (thawed)
• 1 Red Onion
• 1 tbsp sherry vinegar
• 1 tbsp Apple cider vinegar
• Pepper
• 1 tsp mustard seeds
• 4 tbsp olive oil
• 1 tsp maple syrup

Instructions

1. 1.

   Peel, wash, and cut carrots into thin slices. Boil them in lightly salted water for about 10 minutes until firm; drain and rinse with cold water.

2. 2.

   Toast hazelnut kernels in a dry pan over medium heat for 2 minutes, then let cool slightly and roughly chop.

3. 3.

   Clean radicchio leaves, tear into bite-sized pieces, and set aside.

4. 4.

   Peel grapefruit, separate fruit segments, and collect the juice. Quarter strawberries and finely slice the red onion.

5. 5.

   Whisk together sherry vinegar, apple cider vinegar, grapefruit juice, salt, pepper, mustard seeds, olive oil, and maple syrup to make a dressing.

6. 6.

   Arrange radicchio on four plates, top with carrots, grapefruit segments, onions, and strawberries, sprinkle hazelnuts, and drizzle with dressing.