Assorted Radicchio and pink grapefruit salad – this delicious and colourful Winter salad is just the thing for a healthy mdi-week light lunch or post workout treat. Paired perfectly with Neptune’s Olney flax blue crockery, along with the Stanton wooden bowl, reflecting the relaxed but rustic feel of the dish, with a hint of the season to come
For this dish you will need…
1 Castelo Franco & 1 Pink radicchio
1 head of radicchio bassanese
10g crushed & toasted pistachio nuts
sea salt & black pepper
25ml cold press olive oil
25 ml pink grapefruit juice
A cap white wine vinegar
1 pink grapefruit peeled and segmented.
2 burratas
1 red moon radish
- Wash & prep the leaves into individual bowls.
- Lightly toast your pistachio nuts in a saucepan.
- Drain your burrata from their liquid
- Slice your radish very thinly & shock in cold water to retain crunch and colour.
- Peel & segment your pink grapefruit, keep the juice for the dressing.
- Dressing: add your olive oil, pink grapefruit juice, a dash of white wine vinegar and a crack of black pepper & sea salt.
- Dress each component of the salad separately then, assemble them, placing your burratas in the middle and sprinkle with your toasted and crushed pistachios.
The Gourmet Gent 