skish
IT

Radicchio, pear, gorgonzola and lentil salad

A classic winter pairing made complete with lentils and rye bread.

  • 15 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Radicchio, pear, gorgonzola and lentil salad

Per serving

Calories
653 kcal
Protein
26.3 g
Carbohydrates
89 g
Fat
23.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Radicchio100 g
  • Pear1
  • Gorgonzola35 g
  • Cooked lentils120 g
  • Walnuts8 g
  • Rye bread2
  • Extra virgin olive oil6 g
  • Balsamic vinegar1 teaspoon

Contains: gluten, lactose, nuts, sulphites,

In season: October – February

Method

  1. Toast the slices of rye bread in a pan or on a griddle over medium heat for 2 minutes per side, until crisp.
  2. Meanwhile wash the radicchio and cut it into strips; wash the pear, core it and slice it thinly; rinse and drain the lentils.
  3. Combine the radicchio, pear and lentils and dress with the oil and balsamic vinegar.
  4. Finish with the gorgonzola in small pieces and the broken walnuts and serve with the toasted bread.

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