Winter salad with pandoro croutons: A Christmas salad with a perfect mix of Sweet and Savory with Pandoro and Radicchio. Looking for an original idea for your Christmas dinner? This winter salad will surprise you with its unusual mix of flavors. The sweetness of the pandoro meets the bitterness of the radicchio, creating a surprising and balanced contrast. A fresh and light dish, perfect to beautifully conclude a rich meal. This salad combines the bitter taste of Treviso radicchio with the sweetness of pomegranate and apple, enriched with shavings of Parmigiano Reggiano and crunchy toasted pandoro croutons.
This winter salad is a perfect dish for the holidays, but also for a family lunch or dinner. Its preparation is simple and quick, and the result is an aesthetically beautiful dish with a surprising taste. The recipe was inspired by chef Cesare Battisti
Below are other delicious winter salads:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 223.02 (Kcal)
- Carbohydrates 12.38 (g) of which sugars 6.95 (g)
- Proteins 10.23 (g)
- Fat 15.17 (g) of which saturated 6.88 (g)of which unsaturated 2.63 (g)
- Fibers 1.85 (g)
- Sodium 482.71 (mg)
Indicative values for a portion of 101 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 heads Treviso red radicchio IGP, late variety
- 1 pomegranate
- 1 apple
- 3.5 oz Parmigiano Reggiano DOP (30 months)
- to taste pandoro
- 2 walnuts (kernels)
- to taste extra virgin olive oil
- 1 sprig rosemary (fresh)
- to taste salt
- to taste pepper
- to taste balsamic vinegar
Tools
- Cutting Board IPEA Rectangular Plastic Cutting Board for Vegetables, Fruits, Foods – Multi-Use Kitchen Cutting Board for Cutting and Serving Appetizers, Bread, Cheeses – Washable White Tray
- Bowl Pyrex® – Prep & Store – Set of 3 Durable Glass Bowls with Lids (0.5L – 1L – 2L) – BPA Free
- Knives Home Hero Kitchen Knives – Stainless Steel – Professional Kitchen Knife Set – Table Knives and Kitchen Utensils
Steps for winter salad with pandoro croutons
Let’s start by washing and cutting the radicchio into pieces, keeping the leaves a bit longer than the rest. Then take the pomegranate, cut it in half, and remove the seeds. Move on to the apple, peel it, and cut it into chunks. In a bowl, combine the radicchio, pomegranate, apple, and walnuts, and set aside.
In a saucepan, heat a little oil, where we will add the rosemary leaves to make them crispy and infuse the oil with aroma. Then pour it into the salad bowl, add balsamic vinegar to taste, adjusting salt and pepper. Meanwhile, prepare the croutons: cut a slice of pandoro into chunks and toast them in a pan with some oil until golden. Serve on a plate where you will have placed some grated Parmigiano on one side and a bit of salad, decorated with crunchy pandoro and a final sprinkle of pepper. Repeat for the other plates.
Storage, Notes, Winter Salad with Pandoro Croutons
For a sweeter touch, you can add a tablespoon of honey to the salad. If you prefer a stronger taste, you can replace Parmigiano Reggiano with Pecorino.
FAQ (Questions and Answers)
Why Choose Pandoro for the Croutons?
Pandoro croutons are the surprising element of this recipe: sweet and golden, they add a festive and crunchy note that pairs perfectly with the other ingredients.
