– 280 g oat grains
– 240 g radicchio cut into fine strips
– 50 g pistachios coarsely chopped
– seeds of 4 small pomegranates
– EVO to taste
– salt to taste
– balsamic vinegar to taste
Fill a pot with abundant salted water and cook the oat grains for ab. 45 minutes.
Once cooked, drain and set the oat aside to cool.
Meanwhile, in a large salad bowl, mix the radicchio with the pistachios and pomegranate seeds. Finally, stir in the oat and dress with EVO, salt and a few drops of balsamic vinegar to taste.