Jump to content
Want 5% off your next order? Sign up to our newsletter to get your voucher.

Radicchio salad with citrus fruits and roasted hazelnuts

Easy 11 December 2024
Cooking time
20 min

The tart, fruity note of the grapefruit and orange pieces harmonizes wonderfully with the crunch of the roasted hazelnuts. Now that's a delicious start to your vegan Christmas menu!

2 medium-sized radicchio
1 grapefruit
1 orange
1 organic lemon
4 tbsp. olive oil
1 tbsp. mustard
1 tbsp. maple sirup
1 Pinch salt
1 Pinch pepper
100 hazelnuts
  • Step 1/4

    Pluck the radicchio into bite-sized pieces. Peel the orange and grapefruit and remove the skin. Also break the fruit segments into bite-sized pieces, but smaller than the radicchio.

  • Step 2/4

    Squeeze the lemon and grate the zest. Whisk the juice with the maple syrup, oil, mustard, lemon zest, salt and pepper.

  • Step 3/4

    Roast the whole hazelnuts in a pan. Keep an eye on them, as they burn quickly. Roughly chop the hazelnuts to create halves and pieces.

  • Step 4/4

    Mix the vinaigrette into the radicchio and arrange the salad on plates. Arrange the grapefruit and orange pieces on the salad and garnish with the roasted hazelnut pieces.

Hannah Rieder

Passionate foodie by profession

For our blog author Hannah, the letter P stands for passion for food: checking out the latest products in the supermarket or strolling through the market, cooking beetroot gnocchi and baking rosemary focaccia or simply savouring delicious treats. ...

Read more about this author