Food & Drink

Radicchio Chopped Salad

Ingredients

Serves 1

  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and freshly ground black pepper
  • 2 cups chopped radicchio leaves
  • 60g thinly sliced cucumber
  • 50g thinly sliced fennel
  • 60g thinly sliced carrot
  • 80g halved cherry tomatoes
  • 1 small ear of corn, kernels sliced from the cob and reserved for later
  • 2 tbsp pine nuts or sliced almonds
  • Demi baguette, for serving (optional)

Directions

  1. Whisk the olive oil, balsamic vinegar, mustard, honey, salt, and pepper in the bottom of a large salad bowl.

  2. Pile the radicchio, cucumber, fennel, carrot, and cherry tomatoes on top of the dressing. Set aside.

  3. Add the corn kernels to a small, dry frying pan or griddle and set over a medium-high heat. Toast the corn kernels, stirring often, until they’re lightly charred and tender – 2 to 3 minutes. Transfer the charred corn to the salad bowl.

  4. Reducing the heat to medium, return the pan to the heat. Add the pine nuts or almonds and toast, stirring often, until they’re lightly browned and fragrant – 1 to 2 minutes. Transfer to the salad bowl.

  5. Gently toss everything together. Enjoy immediately, with the demi baguette, if
    desired.

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