with Radicchio Salad and Hazelnuts
|Saturated Fat Acids||0.3 g|
|Sugar added||1 g|
|Bread exchange unit||0.5|
Drain the salsify and halve large pieces.
Rinse the radicchio, spin dry and cut into fine strips.
Rinse the lemon balm, shake dry, pluck leaves and cut into fine strips.
Bring the broth and sambal oelek to a boil. Add salsify, cover and cook over low heat.
In a bowl, mix together the white-wine vinegar, 1 tablespoon water, salt and pepper to taste, the maple syrup and hazelnut oil. Add the radicchio and lemon balm and mix well. Divide salad between 2 plates.
Top salad with salsify, sprinkle with hazelnuts and serve.