Alfredo Russo’s Quinoa, Radicchio & Pear Salad

Alfredo Russo's Quinoa, Radicchio And Pear Salad


Bursting with crunch and fresh flavour, Michelin chef Alfredo Russo shares his recipe for a filling quinoa, radicchio and pear salad


Ingredients:
• 200g red quinoa
• 200g white quinoa
• 2 wild radicchio
• 4 pears
• 10g Extra virgin olive oil
• Pinch of salt
• Pinch of pepper

Method:
1 Cook the quinoa in salted boiling water for 20-25 minutes and start to peal the pears.
2 Cut half of the pears in to small cubes and boil until soft, then blitz to a purée.
3 Cut the remaining pears in to half-moons and boil for 10 minutes.
4 Take the wild radicchio, cut in to four and blanch for 3-4 minutes in boiling water, then take to the pan to pan-fry. When all the ingredients are ready we start to compose the dish.
5 Place the quinoa in the centre of the dish, seasoned with oil, salt and pepper. Place a few drops of pear sauce and the pear segments around the plate.
6 Finish the plate with the roasted wild radicchio and a few leaves of raw wild radicchio, season with olive oil and salt.


Recipe courtesy of Alfredo Russo at The Franklin Restaurant by Alfredo Russo, London
starhotelscollezione.com 


Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkedin
Share on pinterest
Share on Pinterest

Find Something special