{"id":5624,"date":"2018-03-23T23:01:29","date_gmt":"2018-03-23T22:01:29","guid":{"rendered":"http:\/\/cucinadelsole.nl\/nl\/easter-salad-with-radicchio-pear-cashews-and-avocado\/"},"modified":"2018-03-24T09:21:34","modified_gmt":"2018-03-24T08:21:34","slug":"easter-salad-with-radicchio-pear-cashews-and-avocado","status":"publish","type":"post","link":"https:\/\/www.cucinadelsole.nl\/nl\/easter-salad-with-radicchio-pear-cashews-and-avocado\/","title":{"rendered":"Paassalade met radicchio, peer, cashewnoten en avocado"},"content":{"rendered":"

\"71C03490-6BFB-49C2-935D-23FA64609681\"<\/p>\n

Deze\u00a0elegante salade met aangename bitterzoete noten is perfect voor een lichte paasbrunch.\u00a0<\/b><\/p>\n

De prachtige\u00a0radicchio rosso<\/em>\u00a0uit Treviso, een van de fraaie\u00a0witlofsoorten uit Noord Itali\u00eb, heeft prachtig krullende, paarsrode bladeren en een typische bitterheid, die perfect gecompenseerd wordt door de zoetigheid van de rijpe peer en de volle, nootachtige smaak van de\u00a0avocado. Het\u00a0hoge eiwitgehalte van deze simpele en toch lekkere salade komt van de zachte geitenkaas, het gekookt eitje en een handje cashewnoten, kort geweekt in water met de venkelzaadjes zodat\u00a0ze makkelijker te kauwen en te verteren zijn.<\/p>\n

Je kunt alles een beetje grof snijden en in een kom met de dressing mengen, maar de salade op het\u00a0bord van iedere eter samenstellen ziet er leuker uit.<\/p>\n

Als je\u00a0de ingredi\u00ebnten van tevoren bereidt, zorg er dan voor dat je\u00a0de gesneden peer met wat citroensap bedruppelt\u00a0om oxidatie te voorkomen. Snijd de avocado pas vlak voor het opdienen want\u00a0deze verkleurt snel.<\/p>\n

Een glas licht fruitige bubbels<\/b> of een sterk citrusachtig Nieuw-Zeelands wit <\/b>zijn waarschijnlijk de enige alcoholische dranken die bij dit gerecht kunnen vanwege de lichte bitterheid van de radicchio.<\/p>\n

Fijne paasdagen, iedereen!<\/p>\n

Met\u00a0dank aan\u00a0Claudio die deze\u00a0salade met mij heeft\u00a0gecre\u00eberd.<\/p>\n

Insalata di Pasqua con radicchio di Treviso, pera, anacardi e avocado<\/strong><\/p>\n

Voor\u00a01 persoon<\/p>\n

1 bosje radicchio-sla uit Treviso
\n\u00bd theelepel venkelzaad
\n1 handvol cashewnoten
\n1-2 kleine selderiestengels zonder bladeren
\n1 hard gekookt ei
\nongeveer 30 gram zachte geitenkaas
\n\u00bd rijpe avocado
\n\u00bd rijpe peer
\n1 citroen
\n3 eetlepels extra vergine\u00a0olijfolie
\nzwarte peper
\nzout<\/p>\n

Week de cashewnoten en de venkelzaadjes ongeveer 15-20 minuten in water.<\/p>\n

Verwijder de buitenste bladeren van de radicchio (je kunt de beschadigde blaadjes voor een risotto al radicchio<\/i> gebruiken) en leg ze apart. Snijd de rest van de radicchio in stukken\u00a0nadat je de wortel\u00a0hebt verwijderd.<\/p>\n

Snijd de stengels bleekselderij in stukjes en de geschilde peer in plakjes. Besprenkel de peer met het sap van een halve\u00a0citroen en houd apart.<\/p>\n

Maak de dressing met de olijfolie, wat citroensap, zout en zwarte peper.<\/p>\n

Leg de lange radicchio bladeren op een bord en voeg de andere ingredi\u00ebnten toe, inclusief de uitgelekte cashewnoten en venkelzaadjes. Verspreid ze over de lange bladeren vanuit het midden naar de buitenrand van het bord.
\nPel en snijd de avocado en voeg deze toe aan de salade, samen met de eierhelften.<\/p>\n

Besprenkel de salade met de dressing en serveer meteen.<\/p>\n

\"easter<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Deze\u00a0elegante salade met aangename bitterzoete noten is perfect voor een lichte paasbrunch.\u00a0 De prachtige\u00a0radicchio rosso\u00a0uit Treviso, een van de fraaie\u00a0witlofsoorten uit Noord Itali\u00eb, heeft prachtig krullende, paarsrode bladeren en een typische bitterheid, die perfect gecompenseerd wordt door de zoetigheid van de rijpe peer en de volle, nootachtige smaak van de\u00a0avocado. Het\u00a0hoge eiwitgehalte van deze simpele […]<\/p>\n","protected":false},"author":4,"featured_media":5619,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[19,458,534,408,532,412,413,531,398,533,409,399,535],"tags":[],"yoast_head":"\nPaassalade met radicchio, peer, cashewnoten en avocado - La Cucina del Sole<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cucinadelsole.nl\/nl\/easter-salad-with-radicchio-pear-cashews-and-avocado\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paassalade met radicchio, peer, cashewnoten en avocado - La Cucina del Sole\" \/>\n<meta property=\"og:description\" content=\"Deze\u00a0elegante salade met aangename bitterzoete noten is perfect voor een lichte paasbrunch.\u00a0 De prachtige\u00a0radicchio rosso\u00a0uit Treviso, een van de fraaie\u00a0witlofsoorten uit Noord Itali\u00eb, heeft prachtig krullende, paarsrode bladeren en een typische bitterheid, die perfect gecompenseerd wordt door de zoetigheid van de rijpe peer en de volle, nootachtige smaak van de\u00a0avocado. 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In woon al lang in Nederland en heb eerst als tolk\/vertaler gewerkt. In 2000 begon ik kookles te geven aan de Volksuniversiteit, als hobby. In 2002 liep de hobby flink uit de hand en startte ik mijn Italiaanse kookschool in Amsterdam, La Cucina del Sole. Intussen ben ik sommelier geworden en heb ik 3 kookboeken geschreven. Een daarvan (\"Cucina di casa mia\") is \"3rd Best Italian Cookbook in the World\" geworden in Parijs, tijdens de Gourmand Cookbook Awards in 2012. Koken en schrijven over eten zijn twee van mijn grote passies. Verder hou ik van lezen, reizen, tangodansen, quality time met vrienden en familie en Tarotkaarten leggen. Ciao! ENGLISH: Hi, I'm Nicoletta, born and raised in Italy. I've been living in The Netherlands for a long time and I started my career working as a translator\/interpreter. In 2000 I started teaching Italian cooking at the Volksuniversiteit, as a hobby. In 2002 the hobby became my job and I opened my Italian cooking school in Amsterdam, La Cucina del Sole. In the meantime I've become a certified sommelier and I have written 3 cookbooks. One of them (\"Cucina di casa mia\") won \"3rd Best Italian Cookbook in the World\" in Paris during the Gourmand Cookbook Awards in 2012. Cooking and writing about food are two of my big passions. I also enjoy reading, travelling, Tango dancing, being with my family and friends and reading the Tarot.","sameAs":["http:\/\/www.nicolettatavella.com"]}]}},"_links":{"self":[{"href":"https:\/\/www.cucinadelsole.nl\/nl\/wp-json\/wp\/v2\/posts\/5624"}],"collection":[{"href":"https:\/\/www.cucinadelsole.nl\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cucinadelsole.nl\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cucinadelsole.nl\/nl\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cucinadelsole.nl\/nl\/wp-json\/wp\/v2\/comments?post=5624"}],"version-history":[{"count":19,"href":"https:\/\/www.cucinadelsole.nl\/nl\/wp-json\/wp\/v2\/posts\/5624\/revisions"}],"predecessor-version":[{"id":5650,"href":"https:\/\/www.cucinadelsole.nl\/nl\/wp-json\/wp\/v2\/posts\/5624\/revisions\/5650"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cucinadelsole.nl\/nl\/wp-json\/wp\/v2\/media\/5619"}],"wp:attachment":[{"href":"https:\/\/www.cucinadelsole.nl\/nl\/wp-json\/wp\/v2\/media?parent=5624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cucinadelsole.nl\/nl\/wp-json\/wp\/v2\/categories?post=5624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cucinadelsole.nl\/nl\/wp-json\/wp\/v2\/tags?post=5624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}