Radicchio and Cauliflower Salad with Anchovies

A light, delicate, low-calorie salad that's a treat any day of the week!

Recipe author

Servings:

Radicchio (red radicchio)

300

Cauliflower (1 head)

Olive oil

0.25

Shallots

Raisins

Pine nuts

Anchovies (6 fillets)

White wine vinegar

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 3 g

Fats 29 % 4 g

Carbohydrates 50 % 7 g

66 kcal

GI: 86 / 14 / 0

Here's an interesting Italian recipe worth a look — great for both everyday meals and a festive table. I'd never heard of it until I was a guest with an Italian family, and once I tried this radicchio and cauliflower salad with anchovies, I realized it's the perfect dish for anyone watching their calories — and it's packed with vitamins, too. Here's how it goes. Take 300 g of radicchio, trim it, and slice it into thin strips. Peel and finely chop the shallots (a regular onion works fine too). Soak the raisins first, then pat them dry — this softens and plumps them up. Finally, rinse and clean the anchovies. Now combine the radicchio and cauliflower florets in a roomy bowl. Set a small saucepan over the heat, add the olive oil, and let it get hot. Add the chopped shallot, raisins, and pine nuts and cook over very low heat for about 10 minutes. Add the anchovies and cook another 3 minutes. Then add the vinegar and a splash of water (about 1 tbsp) and let it simmer for one more minute. And that's it — your radicchio and cauliflower salad with anchovies is basically ready. Just plate it up nicely. I think everyone will love this one.

Caloric content of the products possible in the composition of the dish

Sophie's cutlets

French pork with potatoes in the oven

Pork meat zrazy with champignons in the oven

Kiev chicken cutlets with lemon zest

Rolls of rice cakes with cheese

Related and additional categories: