RADICCHIO SALAD
20 mins
4 people
Relatively Simple
This recipe is part of Mark Best's Winter Warmer set menu
Ingredients
- 2 radicchio heads
- 100g hazelnuts
- 50ml extra virgin olive oil
- 20ml apple cider vinegar
- 1/2 tsp murray river salt
- Freshly ground black pepper
Procedure
- Preheat the oven to 180c
- Place the hazelnuts on a roasting tray and cook for 10-15 mins until the skins blister and the nut is a light caramel colour
- Rub the nuts in the folds of a clean tea towel to remove the skin
- Roughly chop the nuts
- Use a small utility knife to remove the radicchio core and remove any wilted outer leaves
- Separate the leaves and place in a large salad bowl
- Dress with the oil, vinegar and salt
- Toss well and finish with a good grind of pepper and the hazelnuts
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