We made this salad the other day as a fridge-cleaner, but it ended up being really quite delicious. A tangy lemon vinaigrette on a salad of fried haloumi, baby golden beets, chickpeas, and grilled radicchio!
To grill the radicchio, we cut the head into quarters and just placed on the rack in the oven at 400F. I don't remember how long it took, but I'd check at 15 minutes; you want some browning but not burning.
The beets were just boiled; these were little guys so they cooked in a half hour or so. It's a can of chickpeas, and the haloumi we fried in a drop of oil in a non-stick pan, then cut into strips. The dressing was a mix of lemon, oil, salt, and pepper. Simple, and delicious. Also on the plate is a candy striped beet (without any stripes) and some crunchy kale, but the important part here was the salad. Definitely eat the bitter radicchio with the sweet beets, earthy chickpeas and salty cheese - that's a winning combo right there!
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