Cabbage and radicchio salad with grilled apricots from Val Venosta

Cool summer combinations

This cabbage and radicchio salad with grilled apricots from Val Venosta, walnuts, feta and a sweet-acidulous red currant dressing combines fresh flavors and deliciously crunchy textures. It is perfect as a light main course or refined side dish and quick and easy to prepare, as it only takes a few steps to bring an explosion of colors and notes of summer flavors to the table.
40 min.
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easy
 

Ingredients

for 4 people

for the salad
1/2 green cabbage from Val Venosta
1 radicchio (long or round) from Val Venosta
50 g rocket
8 walnut kernels
200 g feta cheese

for the red currant dressing
150 g red currants from Val Venosta
1 tbsp. honey
3 tbsp. balsamic vinegar
3 tbsp. extra virgin olive oil
Salt
Pepper

in addition
4 apricots from Val Venosta
 
 
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Preparation

For the cabbage and radicchio salad with grilled apricots
Wash the cabbage, radicchio leaves and rocket. Then finely slice cabbage and radicchio and coarsely slice the rocket and put in a bowl. Add the chopped walnuts. Cut the feta into cubes and set aside.

For the red currant dressing
Wash and shell the currants with a fork and put them in a saucepan. Add a tablespoon of water and cook them over medium heat for a few minutes, stirring often, until they begin to break. Blend them with a hand blender and add honey, balsamic vinegar, extra virgin olive oil, salt and pepper. Mix.
For the grilled apricots
Wash the apricots, divide them in half and remove the stone. Heat a grill pan until it is very hot and place the apricots with the cut side down in it. Grill over high heat for 2-3 minutes, then turn and finish cooking on the other side.
Completion
Spread the red currant dressing over the cabbage and radicchio salad and stir. Add the grilled apricots and feta cubes and serve.
 

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
 
 

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All recipes from the Venosta Valley
Small fruits, great flavour
The Martello Valley is known beyond our borders for its delicious mountain berries. Why? Because our farmers have known for decades exactly what fruits need to develop their unique flavour.
 
To our mountain berries
Home••Cabbage and radicchio salad with grilled apricots from Val Venosta