Inspired by the stalls at the Mt Claremont farmer’s market in Perth, this salad charred radicchio salad is perfect for your summer salad table.
- 1 large head radicchio, tough outer leaves removed
- olive oil, to brush
- 50 g (½ cup) walnuts, roughly chopped
- 1 large handful basil leaves
Orange and walnut dressing
- 1 large orange, zested into thin strips, juiced
- 1 egg yolk
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 2 garlic cloves, thinly sliced
- 55 g (⅓ cup) currants
- 250 ml (1 cup) extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make dressing, bring a small saucepan of water to the boil, add orange zest and simmer for 2 minutes, then drain. Rinse under cold, running water to cool, then drain again.
Place orange juice, egg yolk, mustard, vinegar, garlic and currants in a bowl and whisk to combine. Whisking constantly, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in orange zest and season with salt and pepper.
Cut radicchio in half lengthwise, then cut each half into 6 wedges. Heat a barbecue or chargrill plate to medium-high. Brush radicchio wedges lightly with oil. Working in batches if necessary, cook radicchio for 3 minutes each side or until wilted and slightly charred. Transfer to a platter, scatter over walnuts and basil leaves, then drizzle over dressing.
Photography Chris Chen. Food preparation Leanne Kitchen. Styling Kristen Wilson.
As seen in Feast magazine, Dec/Jan 2014, Issue 38.