Radicchio, kiwi, walnut and Grana Padano cheese salad
Preparation time:
10 minutes
Ingredients
- 2 heads of late-harvest IGP red Treviso radicchio
- 3 yellow-fleshed Jingold kiwis
- 1 avocado
- 60g of Grana Padano
- 15 hazelnuts
- juice of half a lemon
- a drizzle of extra virgin olive oil.
- salt and pepper the right amount
Preparation
First, wash the radicchio thoroughly and cut it into strips. Halve the avocado, remove the skin and stone, cut it into cubes and sprinkle with lemon juice to prevent it from browning.
Take the Grana Padano and cut it into small cubes, then coarsely chop the hazelnuts.
Wash the kiwis, peel them, and cut them into thin slices.
Put everything in a bowl, and season with lemon juice, extra virgin olive oil, a pinch of salt and pepper.
