RADICCHIO & WINTER CITRUS SALAD
This is the most beautiful winter salad. I often think winter veg can feel a bit dull and root-heavy, but actually, that’s not the case at all. We’ve proven that over the past few months by serving some incredible colourful dishes at Palm Greens events.
This time of year is magical because it brings us the ultimate combination—winter citrus and radicchio. I’ve used Blood Orange here and found some stunning radicchio from Natoora, I know the varieties pictured are not always easily available, but Rosso di Chioggia radicchio is usually easy to come by. Even if you don’t think you’re a radicchio fan, this salad is worth trying—it’s fresh, vibrant, and so juicy.
I used the sour cherry molasses from Belazu which I’m a little obsessed with, but if you can’t get hold of it, pomegranate molasses works just as well.
For the roast cashews—I always keep a jar of these ready to go, but you can swap in any nut: almonds, walnuts, pecans, or pistachios all work beautifully.
Serve as a side, or add some grains, pulses, or a dip with fresh bread for a more complete meal. I’ve even had this alongside a bowl of ramen—itworks! No limits here.
RADICCHIO & WINTER CITRUS SALAD
Dressing
1 clove garlic
3 tbsp (45g) sour cherry molasses
6 tbsp (90g) extra virgin olive oil
Juice of ½ a juicy lemon (30g)
Good pinch of sea salt (5g)
Salad
1 small fennel
1 small blood orange, zested - reserved for the dressing
1 small radicchio (about 200g)
15g dill or tarragon, picked
20g roast cashews*
In a large mixing bowl, start by making the dressing. Grate in the garlic, add the rest of the ingredients, and whisk to emulsify.
Finely slice the fennel with a mandolin and add to the bowl. Pick the dill or tarragon, peel the orange, cut in half, then cut into half-moons.
Wash and separate the radicchio leaves, pat them dry, and tear any large ones. Add to the bowl along with the cashews, mix well, and serve immediately.
NOTES:
I usually have some spiced cashews roasted and ready to go, they’re one of my favourite snacks. Alternatively, simply roast cashews or your nut of choice at 160c for 15-20 minutes until deep golden.
