- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 101.02 (Kcal)
- Carbohydrates 6.84 (g) of which sugars 3.04 (g)
- Proteins 2.32 (g)
- Fat 7.57 (g) of which saturated 0.30 (g)of which unsaturated 0.64 (g)
- Fibers 1.73 (g)
- Sodium 171.01 (mg)
Indicative values for a portion of 5 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
Notes and Variations
You can add to the salad leaves of lamb’s lettuce or fennel cut into thin slices.
If you want to enrich it to propose it as a light main course, you can add feta cubes or canned tuna.
You can use early or late Treviso radicchio, Chioggia radicchio, or Verona radicchio. You can also mix different varieties, sweeter or more bitter.
I recommend seasoning the salad at the moment, to maintain the crunchiness of the radicchio and walnuts.
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