Radicchio e Noci

Radicchio e Noci is a vibrant vegan salad that beautifully balances the bitter notes of radicchio with the earthy crunch of walnuts. This refreshing dish is perfect as a light appetizer or a side salad, showcasing the flavors of Italy in every bite.

Ingredients

• Radicchio - 200 grams
• Walnuts - 50 grams
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Wash and dry the radicchio, then cut it into thin strips.
2. In a dry skillet over medium heat, toast the walnuts for about 5 minutes until fragrant, stirring frequently to prevent burning.
3. In a large bowl, combine the radicchio and toasted walnuts.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
5. Pour the dressing over the radicchio and walnuts, then toss to combine thoroughly.
6. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 2 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants that help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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