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Radicchio Salad
recipe
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London
Radicchio Salad
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
This salad is a creative and elegant take on grilled lettuces, incorporating various colorful and flavorful ingredients. The fast grilling process not only sweetens the leaves but also brings a softer texture to the dish. This salad can be customized with a variety of dressing options and additional ingredients, making it a versatile dish for any occasion.
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You Need

  • 2 small radicchio (or 1 larger head)
  • 2 red endive
  • 2 roasted beets
  • 1 portion balsamic glazed onions
  • 4 radishes (purple ones if you can find them look fantastic or a medium sized watermelon radish is also great)

  • For the Roasted Beets

    • 250g beetroot (about 2 in total depending on size)
    • 1 tbs olive oil, divided
    • malden salt

  • Optional Extras that I Love

    • crumbled goats cheese or feta
    • roast chicken or grilled meat
    • salmon or smoked mackerel
    • toasted pecans or walnuts
    • croutons
    • roasted sweet potatoes or squash for a super seasonal feel

  • Dressing options

    • Buttermilk Dressing
    • Shallot Vinaigrette
    • Umami Vinaigrette

    • How To

    1. Start by roasting the beets (& make your onions if you haven’t already): Preheat oven to 190C. If the beetroot still have their leaves attached, cut them off at the bottom and keep to one side to use another time. Wash the beets, gently rubbing off any remnants of soil, keeping the skin intact. Individually wrap each beetroot lightly in a double layer of foil. Before sealing, drizzle with olive oil and a good 3 finger pinch of malden salt to cover. Bake in the oven for about 45 minutes.
    2. Allow to cool just until you can handle them, and while they are still warm, remove from foil and gently rub off their skins. Allow to cool completely before slicing.

      3. To assemble the salad

      1. First grill the radicchio. I like half grilled radicchio and half raw here, so if you have two smaller heads, grill one of them, and if you have one larger head, grill half only. Place a heavy bottomed frying pan on a high heat. Cut the radicchio in half and then in half again lengthways through the root. Drizzle each cut side very lightly with olive oil and sprinkle with a little salt and pepper Place all the pieces cut side down in the hot, dry frying pan and sear for a minute on each side. Remove the charred and delicious leaves and place on a serving plate and continue to build the salad.
      2. Tear the raw radicchio and endive leaves into largish sized pieces and place them in the bottom of a shallow bowl. You can also cut them into wedges through the base if you prefer that look before separating the bigger leaves. Cut the cooked and peeled beets into half and then each half into 4 wedges. Thinly slice the radishes. Scatter the beets, radishes and cooled balsamic onions over the leaves.
      3. Just before serving, drizzle your dressing of choice from the selection below over the leaves and toss together. Allow to sit for 5-10 minutes before digging in, adding more dressing if necessary.