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Radicchio - Burrata - Artichoke

I regularly eat salads for dinner, but in the summer just about every night. Tasty, easy and healthy - if you make the right choices, that is! Do you know how many calories are in a traditional Ceasar Salad, for example?

Today an Italian salad with the radicchio being the biggest flavor bomb. Radicchio is nice and bitter, especially if you sauté it briefly in the pan. Burrata is one of my favorite cheeses. It's mozzarella but even softer because of the cream they squirt into the cheese at the end. Really delicious, it's not sold everywhere yet, so you have to look for a while. But a specialty cheese store usually sells this. I really love the combination of the bitter radicchio with the soft burrata, but I think I like burrata with everything. Have you already figured out that I am a cheese fan of the first hour :-))))

I added artichokes now, but make sure you have really good ones, I once made it with canned artichokes with too strong a flavor and then they completely overpower the burrata. You can also use tomato instead of artichokes, also very tasty.


Per person

  • 1 quart of radicchio
  • 1 ball of burrata
  • 1 shallot
  • about eight small canned artichokes or some tomatoes
  • handful of pumpkin seeds
  • olive oil extra virgin
  • balsamic syrup
  • fresh milled pepper
  • freshly ground himalayan salt

How to

  1. Wash the radicchio and cut a quarter into thin strips (more if you are very hungry, of course).

  2. Chop the shallot, in a frying pan with some olive oil fry the shallot first, then add the radicchio. Fry these briefly and keep stirring.

  3. Place the radicchio on a plate, top with the burrata, torn into pieces, along with the artichokes or tomatoes (sliced).

  4. Briefly toast the pumpkin seeds in a skillet. Pour olive oil extra virgin and some balsamic syrup over them.

  5. Sprinkle some salt and pepper over the salad, then the pumpkin seeds and done, how simple is this!!!

Radicchio - Burrata - Artichoke


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