The vinaigrette is so good I use it all the time. Sometimes, if you’re lucky, you’ll find radicchio of different hues – rosy pinks, speckled yellow and of course the deep burgundy we are used to seeing most often. A mixture of these is lovely, but even just one kind will be nice, too. Sometimes I add some witlof and endive for variety of colour, flavour and texture.
200 g mixed radicchio leaves
1 small fennel bulb, finely sliced, fronds reserved
6 radishes, finely sliced
2 blood oranges, segmented
handful of parsley leaves, roughly chopped
100 g dry-roasted hazelnuts, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon dijon mustard
sea salt and black pepper
Arrange the salad ingredients on a serving plate or in a salad bowl.
Whisk the honey vinaigrette ingredients in a small bowl or shake together in a jar. Season to taste and pour over the salad. Toss to combine, scatter over the reserved fennel fronds and serve.
Recipe from Around the Table by Julia Busuttil Nishimura (published by Plum)
As part of