So radicchio is not a common food amongst ourselves I don’t think – well I surely hadn’t cooked with it before, until now! I had heard of it though, and I remembered that it is a charrable leafy green. Yes I made that word up myself. Except it’s not green…but it has similarities to certain types of lettuce.
And no it’s nothing like red cabbage!
When it’s completely raw it’s quite bitter but it is the texture of a thickish lettuce, so it is strange to think that you can cook it. But you can, and it’s fabulous, so let’s start eating it all the time!
And I know salads are so not a winter thing, but this is different because: it’s red (hello Christmas) and nutty (Christmas is nuts) and kind of warm (well not cold and fresh like a normal salad!).
Prep time: 10 min
Cooking time: 10 min
Serves: 1 (This portion would be a main course sized salad, so adjust as you need)
So you will need:
*I actually lost the measurements that I took when I made this so just use my estimates as a guide. Just make sure you’re dressing is a nice balance of sweet and sharp and that your salad is balanced with a bit of pear and walnut in every bite. 🙂
- 1 pear
- 1 head of radicchio
- 50g walnuts
- 1 tbsp Maple syrup
- Juice of 1 fresh orange
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Whisk up your dressing ingredients nice and smooth. Adjust amounts if you prefer it sharper or sweeter.
- Bash up your walnuts slightly so they’re not completely whole and toast them on a dry pan over a medium heat. Give them a shake to make sure one side doesn’t burn.
- While your walnuts are toasting: quarter your radicchio and put them into the grill until charred on one side. Turn half way to get both sides. Make sure all sides are charred because you don’t want to be half way through your sweet and nutty salad and suddenly get a bitter taste off it!
- While the radicchio is under the grill slice up your pear whatever way you like. Make sure your pear is ripe though because it has to be sweet. If it’s been sitting in your fruit bowl for 2 weeks it should be ripe.
- The radicchio doesn’t take long at all and you just want the outer edges to blacken and shrivel nicely and the inner leaves to be start going a nice golden colour.
- Once everything is prepared mix it all up in a bowl and enjoy!