“Charred under the grill and paired with balsamic and honey, radicchio is getting some well-deserved love in this winter salad – it’s also a good source of potassium, which helps keep our blood pressure healthy. ”
- 200 g seedless red grapes
- 1 radicchio or 2 red chicory
- 2 cloves of garlic
- 2 sprigs of fresh rosemary
- 2 heaped tablespoons pine nuts
- olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon runny honey
- 30 g rocket
- Put the grapes on a griddle pan over a high heat and grill for 5 minutes, or until caramelised and starting to burst open, then place in a large salad bowl. Trim and quarter the radicchio, then dismantle all the leaves. Working in batches, grill, char and soften on both sides, then add to the bowl (this may feel like a very unusual process, but trust me, it’s delicious).
- Once you’ve grilled the radicchio, turn the heat off (we’re going to use the pan to make a warm dressing). Peel and finely slice the garlic, pick the rosemary leaves and place in the still-hot griddle pan with the pine nuts and 2 tablespoons of oil. Keep everything moving for 1 minute, then add the balsamic vinegar (it’ll sizzle and smell amazing!), and pour every last bit into the bowl along with the honey. Toss and massage it all together, seasoning to absolute perfection with sea salt and black pepper. Leave to sit for 10 minutes, then toss through the rocket.
- Great as a side salad, or shave over a little goat’s cheese and serve with hot toast.
This salad makes a surprisingly amazing pizza topping with bombs of mozzarella. Enjoy!
EASY SWAPS: Support our British cheeses – swap Baron Bigod into this recipe in place of the mozzarella. This moreish English Brie-style cheese not only bakes just like a Camembert, it’s also amazing dolloped over pastas, salads and burgers.
Source: Jamie Oliver