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!
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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.
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Step 2/4
Squeeze the lemon and grate the zest. Whisk the juice with the maple syrup, oil, mustard, lemon zest, salt and pepper.
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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.
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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.
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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. ...