This is a common Italian dish, with bitter radicchio leaves paired with the sweet, similarly seasoned blood oranges. Toasted almonds are added for extra crunch and creaminess. This is all topped with a simple citrus vinaigrette. A true winter treat.
Radicchio
Radicchio is related to chicory and shares the similar bitter tasting leaves. It’s very pretty, having beautifully purple leaves with white veins shooting through them. Often this is due to the crop growing in no light (called a forced crop). If light is provided, the leaves will be mixed with many green patches.
It is used a lot in Italian cooking, but seems to be pretty underrated elsewhere in Europe. It grows exceptionally well throughout the UK and is a fantastic winter crop, in season from mid-December until mid-February. Their leaves are often used in salads. To temper the bitterness, place the leaves in ice cold water for a few minutes prior to serving, or leave them as is, if you love it very bitter. Another option is to cook the leaves. They can be stir fried, griddled or grilled.
Radicchio, blood orange and almond salad
Equipment
- griddle pan
Ingredients
- 2 radicchios
- 4 blood oranges
- 40 g almonds toasted
- 8 tbsp citrus vinaigrette
Instructions
- Cut the radicchios into eigths and griddle on a medium heat for a few minutes each side. The raddicio will brown slightly and loose some of its bitterness.2 radicchios
- Cut the blood oranges in half and cut the skins off with a sharp knife and slice them into four pieces.4 blood oranges
- Serve half a radicchio on each plate and mix with orange pieces and 10 g of toasted almonds. Spoon over 2 tbsp of citrus vinaigrette on each plate. Season with a little salt.40 g almonds, 8 tbsp citrus vinaigrette
