Con una grattugia ricavare la scorza dei 2 mandarini, mescolarla a 1 cucchiaino di sale grosso e pestare in un mortaio fino ad ottenere un sale fino dal color arancione vivo (attenzione questo sale con la scorza fresca deve essere usato immediatamente, per un sale a lunga conservazione è preferibile essiccare la scorza in forno a 60°C per 1 ora e procedere nello stesso modo).
Spremere il succo dei mandarini, filtrarlo e mescolarlo alla stessa quantità d'olio extravergine d'oliva, un pizzico di sale al mandarino e il peperoncino a rondelle. Sbattere con una frustina finché l'emulsione “mandarinette” sarà densa.
Lavare e asciugare tutte le verdure, tagliare il radicchio tardivo in 8 parti per il lungo, il radicchio tondo e il cavolo rosso a listarelle sottili.
Grattugiare la barbabietola e sgranare la melagrana.
Riunire tutto in una grossa ciotola, aggiungere i cranberries e le noci e condire con la “mandarinette”.
Insalata ai 7 rossi d’autunno
RSI Food 09.11.2012, 10:45
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