This lukewarm salad boasts an unusual combination of ingredients, textures, and flavors, all of which come together to create an unexpectedly harmonious symbiosis and awaken your taste buds!
A creative composition by our highly esteemed colleague Jens, who had the following in mind:
"Mozzarella can be served as a starter all year round... but tomatoes can't. That's why I was looking for an autumnal companion for our wonderful mozzarella. And I found it in radicchio. Its typically wintery, slightly bitter note is softened by the sweet apricot. A recipe like a thought of summer that shortens winter in your mind... With lots of melting, violins, and a soft focus..."
Ingredients
1 radicchio
1 bag of Peyrey candied apricots
Pistachio oil from Leblanc
Mozzarella di Bufala (available in our store)
Anchovy fillets from Ramon Pena ( available in our shop ) or other comparable
Sea salt
White Banyuls vinegar from la Guinelle
preparation
Halve the radicchio, remove the stalk, and cut into bite-sized pieces (not too small). Soak them in lukewarm water for 5 minutes, then drain or dry with a salad spinner.
Dice the apricots and cut the anchovies into similarly sized pieces. Neither should be too small.
Add the drained radicchio to a hot pan and season with fleur de sel. Sauté for a maximum of 1.5-2 minutes.
Remove from heat and add a teaspoon of vinegar and the anchovies.
Arrange everything on a large plate, tear the mozzarella by hand (do not cut it) and place it on the salad.
Drizzle the whole thing with pistachio oil.
Bon appetite!
