This lukewarm salad comes up with an unusual combination of ingredients, textures and aromas, which all together form an unexpectedly harmonious symbiosis and tickle your taste buds!
A creative composition by our highly esteemed colleague Jens, who thought of the following:
“Mozzarella is a good starter all year round…but not tomatoes. That's why I was looking for an autumn companion for our wonderful mozzarella. And found in radicchio. Its typically wintry, slightly bitter note is softened by the sweet apricot. A recipe like a thought of summer that shortens the winter in your mind... With a lot of melting and fiddles and soft focus...”
1 bag of Peyrey confit apricots
Leblanc Pistachio Oil
Mozzarella di Bufala (available in our shop)
Anchovy fillets from Ramon Pena ( we have them in the shop ) or other comparable ones
fleur de sel
La Guinelle Banyuls White Vinegar
Halve the radicchio, remove the stalk and cut into bite-sized pieces (not too small). Then place them in lukewarm water for 5 minutes and then drain them or dry them with a salad spinner.
Dice the apricots and cut the anchovies into similar sized pieces. Both not too small.
Place the drained radicchio in a hot pan and season with fleur de sel. Fry for a maximum of 1.5 - 2 minutes.
Remove from the heat and add a teaspoon of vinegar and the anchovies.
Arrange everything on a large plate, pick the mozzarella by hand (do not cut it) and place it on the salad.
Drizzle all over with pistachio oil.