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Veronica Lavenia
Course Salad, Side
Servings 4 servings


  • 100 g 3┬Żoz natural tofu
  • 2 radicchio
  • 150 g 5 oz black (or white) grapes
  • 3 tbsp extra virgin olive oil
  • 1 tsp raw honey
  • 2 tbsp balsamic vinegar
  • sea salt and pepper to taste


  • Drain and dried the tofu, blanch for 3 minutes. Still drained the tofu, cut into strips (or cubes), and cooked in a pan for five minutes on each side with a little oil. Once golden, add salt and pepper and set aside.
  • Wash and cut the radicchio, grapes and arrange in a serving dish. Add the tofu.
  • Quickly emulsified oil with honey, vinegar, salt and pepper.
  • Pour over the remaining ingredients, stir and serve.