Quality fruits and vegetables combined in a rich and colorful cabbage and radicchio salad, with grilled apricots. What do you think of this flavor combination? Yes, indeed, fruits and vegetables go very well together.
To prepare this tasty salad, I used fresh vegetables from Val Venosta, including cabbage and radicchio, both available in the summer season, along with apricots and red currants from Val Venosta.
We could almost say it’s a colorful Tyrolean salad, fresh and rich in vitamins, perfect for the warm summer evenings!
- Difficulty: Easy
- Preparation time: 35 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1/2 cabbage (Val Venosta)
- 1 radicchio (long or round – Val Venosta)
- 1.76 oz arugula
- 8 walnut halves
- 7.05 oz feta cheese
- 5.29 oz red currants (Val Venosta)
- 1 tbsp honey
- 3 tbsps balsamic vinegar
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 4 apricots (Val Venosta)
Steps
To prepare the cabbage and radicchio salad with grilled apricots, wash the cabbage, radicchio leaves, and arugula. Then finely slice the cabbage and radicchio and coarsely chop the arugula. Place in a bowl. Add the crushed walnut halves. Cut the feta into cubes and set aside.
Wash and remove the currants from their stems using a fork and place them in a saucepan. Add a tablespoon of water and cook over medium heat for a few minutes, stirring often, until they begin to break down. At this point, blend them with an immersion blender, then add honey, balsamic vinegar, extra virgin olive oil, as well as salt and pepper to taste, and mix.
Wash the apricots, cut them in half and remove the pit.
Heat a grill pan until it’s very hot and place the apricots cut side down. Grill over high heat for 2-3 minutes, then turn them and finish cooking on the other side.
Drizzle the red currant dressing over the cabbage and radicchio salad and mix. Add the grilled apricots and feta cubes and serve.
