GRILLED RADICCHIO, JERUSALEM ARTICHOKES, HAZELNUTS & RICOTTA WITH ORANGE DRESSING

GRILLED RADICCHIO, JERUSALEM ARTICHOKES, HAZELNUTS & RICOTTA WITH ORANGE DRESSING

This recipe was made in collaboration with @puntarelle_co where not only did we get the fabulous vegetables for this dish but this really special Balsamic vinegar of Moderna to make a dressing for this wintery salad. The shop has a whole load of seasonal veg but also a fantastic selection of grains and pulses, pasta and top quality vinegars and oils. 

A great place to get food lovers a Christmas present. 

Also at the moment they have fantastic handmade chocolates from the multitalented @olgabondenutrition (i know i hear you say, do her talents ever cease to amaze us all!)

This recipe for those who maybe don’t love the natural bitter taste of radicchio because the dressing and grilling the radicchio adds a little sweetness. 

Radicchio is super good for us as it contains lots of antioxidants. It also contains Vitamin K and is high in zinc and copper. 

Salad

550g Jerusalem artichokes

Olive oil

Salt and pepper

1 purple radicchio 

1 pink radicchio

100g hazelnuts

250g ricotta 

Dressing

Zest and juice of half an orange

2 tbsp balsamic

1 tbsp runny honey

4 tbsp extra virgin olive oil

Salt and pepper

Make sure the artichokes are clean of any dirt and grit and cover in salt and olive oil. Roast at 180 degrees for 30mins. Cut the radicchio into 8 segments. Brush with oil and grill in a hot dry pan until charred. Set aside. Toast the hazelnuts.

Make the dressing by mixing all the ingredients together. On a serving dish, start with a layer of pink radicchio leaves and layer up the grilled radicchio on top, break up the Jerusalem artichokes, crumble over the ricotta and toasted hazelnuts. Drizzle with the dressing and grate over a bit more orange zest. Garnish with sprigs of dill and an extra drizzle of olive oil.

Hope you enjoy this recipe guys.