- 1 radicchio
- 1 cucumber
- 200 g radishes
- 4 tbsp white balsamic vinegar
- 6 tbsp olive oil
- 20 g basil
- 1 clove garlic
- pinch of sugar
- salt and freshly ground pepper
- 50 g toasted pine nuts
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.
Wash, trim and shred the radicchio. Wash the cucumber, halve lengthwise, scrape out the seeds and cut the flesh into thin sticks. Wash, trim and slice the radishes. Put the balsamic vinegar, olive oil, peeled garlic and basil leaves into a tall, narrow beaker and puree finely. Season with salt and pepper and add sugar to taste.
Mix the radicchio with the cucumber and radishes and arrange in dishes. Sprinkle with dressing and serve scattered with pine nuts.