Citrus and Radicchio Salad with Feta



Yield 2 people



  1. Tear the Radiccho leaves in smaller pieces and lay on serving dish. Layer the chicon leaves at random.
  2. Cut the blood oranges in segments while capturing the juice in a bowl. Layer at random on the plate.
  3. Remove the peel and cut the pink grapefruit in slices. Layer at random on the plate. Layer the red onion slices.
  4. Sprinkle the pistachios and pomegranate seeds over the plate. Crumble the feta over it.
  5. Take the blood orange juice, season with salt, add the agave syrup and a splash of olive oil. Shake in a jar and serve with the salad.


recipe on by Sandra Slawinski

Courses lunch

Recipe by Leeks and High Heels at