Radicchio is also known as Italian chicory. It has a slightly bitter flavour, which mellows when it’s grilled or roasted. In Italian cuisine it is usually eaten grilled with olive oil, or mixed into dishes such as risotto.
I love it in a salad with the sweetness of orange or pear, walnuts and a soft cheese – even a creamy blue is delicious 🙂
- head of radicchio
- other salad leaves if you want to mellow the flavour
- handful of walnut pieces
- 1 orange or blood orange if in season
- 3 or 4 half rings of red onion
- 60g goat cheese (soft type – even a blue)
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- salt & pepper
Wash the salad leaves and spin dry.
Slice the ends off the orange so it sits flat, then cut the peel off removing as much of the white pith as possible. Then, holding the peeled orange, use a small knife to cut the segments from between the white membrane. You can add any excess juice to the dressing. Here’s a segmenting video guide if that helps!
Break the walnuts into pieces and toast in a frypan or under the grill.
Finely slice some red onion in half rings.
Tear the leaves into a bowl, add the onion, walnuts and orange.
Make the dressing by mixing in a jar and adjusting to taste.
Dress the salad just before serving and mix through. Add broken pieces of soft goat cheese.