snack

Insalata di Radicchio e Prosciutto con Pinoli

Name: Insalata di Radicchio e Prosciutto con Pinoli
Ingredients: 140.3 g Radicchio, raw, torn into bite-sized pieces; 21.9 g PROSCIUTTO SPECIALTY MEATS, thinly sliced; 26.3 g FOCACCIA, toasted and cubed; 105.2 g Grape tomatoes, halved; 1.4 g Pine nuts, toasted

Nutrition

195

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Radicchio, raw, torn into bite-sized pieces140.3 g

PROSCIUTTO SPECIALTY MEATS, thinly sliced21.9 g

FOCACCIA, toasted and cubed26.3 g

Grape tomatoes, halved105.2 g

Pine nuts, toasted1.4 g

Instructions

Preheat a dry skillet over medium heat. Add the pine nuts and toast for 2-3 minutes, shaking the pan constantly until they turn golden and fragrant. Remove immediately so they don't burn.

Cut the focaccia into small 1/2-inch cubes and toast them in the same pan until crispy and golden brown on all sides.

In a chilled salad bowl, combine the torn radicchio and halved grape tomatoes.

Drape the thin slices of prosciutto over the top, tearing them into ribbons so they catch the light and add volume.

Scatter the toasted pine nuts and crispy focaccia croutons over the top.

Finish with a small pinch of flaky sea salt and a crack of fresh black pepper. Serve immediately, allowing the slight bitterness of the radicchio to balance the saltiness of the prosciutto.