Radicchio salad with orange and walnut dressing

Ingredients

• 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

Instructions

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.