This lukewarm salad awaits you with an unusual combination of ingredients, textures, and aromas, all coming together in an unexpectedly harmonious symbiosis to tickle your taste buds!
A creative composition by our highly esteemed colleague Jens, who had the following in mind:
“Mozzarella is great as a starter all year round… but tomatoes are not. So I was looking for an autumnal companion for our wonderful mozzarella. And I found it in radicchio. Its typically wintery, slightly bitter note is balanced by the sweetness of the apricot. A recipe like a thought of summer that shortens winter in your mind… with plenty of melt, violins, and soft focus…”
Ingredients
1 radicchio
1 bag of confit apricots from Peyrey
Pistachio oil from Leblanc
Mozzarella di Bufala (available in our shop)
Sardine fillets by Ramon Pena (available in our shop) or other comparable brand
fleur de sel
White Banyuls vinegar from la Guinelle
Preparation
Halve the radicchio, remove the core, and cut it into bite-sized pieces (not too small). Then soak it in lukewarm water for 5 minutes and drain, or dry it in a salad spinner.
Dice the apricots and cut the sardines into similarly sized pieces. Do not cut either too small.
Add the drained radicchio to a hot pan and season with fleur de sel. Sauté for no more than 1.5–2 minutes.
Remove from the heat and add 1 tsp of vinegar and the sardines.
Arrange everything on a large plate, tear the mozzarella by hand (do not cut it), and place it on the salad.
Drizzle with pistachio oil.
Bon appétit!
