Ingredients
| 2 tablespoons pinenuts | |
| olive oil | |
| flaky sea salt | |
| 1 small ball radicchio | |
| 1 witloof (chicory/endive) | |
| 2 radishes | |
| 1 cup microgreens and edible flowers (calendula, violas, nasturtium and herb flowers such as those from pineapple sage, thyme, rosemary or rocket (arugula), broken into petals) | |
| herbs of your choice eg snipped chives, small mint or marjoram leaves, blades of tarragon, thyme leaves | |
| ½ cup red grapes, halved | |
| ½ cup pomegranate seeds (optional) | |
| DRESSING | |
| 3 tablespoons extra virgin olive oil | |
| 1 tablespoon raspberry or tarragon vinegar | |
| ½ teaspoon salt | |
| freshly ground black pepper to taste | |
| dab of creamy Dijonnaise mustard |
Gather up fresh herbs and edible flowers and make a garden salad with attitude.
RECIPE NOTES To slice the radishes thinly: leave greenery on radish for holding on to and peel into thin rounds with a vegetable peeler – easy! Or carefully slice on a mandolin. The most common radicchio ‘Rosso di Verona’ looks like a miniature red cabbage. Use it raw in salads, discarding any green-tinged leaves because they are bitter. Radicchio di Treviso has long tapering leaves, is not as bitter, and is quite a delight to eat doused in olive oil and grilled on the barbecue. It can also be chopped and added to risotto. The pleasantly bitter taste of radicchio works well with strongly flavoured foods and I adore a salad of radicchio with a pungent dressing of garlic, grassy olive oil, parmesan and chopped capers. It looks striking on a plate, too. No radicchio? Don’t grab red cabbage, it’s too tough for this salad. Use a red oak leaf salad, or red-tinged soft leaf lettuce.
Instructions
| 1. | Lightly toast pinenuts in an oiled frying pan until pale golden. |
| 2. | Transfer to a plate lined with paper towels and sprinkle with flaky sea salt. |
| 3. | Trim radicchio, break apart into leaves, then tear into bite-sized pieces. |
| 4. | Trim witloof, separate into leaves – halve if large – then cut the middle part into chunks. |
| 5. | Slice radishes thinly. |
| 6. | Put radishes, radicchio and witloof in a large bowl with the microgreens and edible flowers, herbs and grapes. |
| 7. | Whisk dressing ingredients together and toss with salad. |
| 8. | Sprinkle salad with pinenuts and pomegranate seeds, if using. Serve immediately. |
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