Salad of Charred radicchio, celery, fennel, grapes and a simple vinaigrette - served with our Christmas Turkey and Cranberry Terrine Serves 6 Ingredients 1 x large radicchio 2 x young fennel bulbs 2 sticks of celery and a small handful of young leaves 120g red and green grapes (seedless) 60g pine nuts Salt and pepper to taste Dressing 50ml olive oil 50ml sunflower oil 30ml good quality white wine vinegar 2tsp Dijon mustard Salt and pepper Method Cut out the core of the radicchio and gently peel off the leaves, wash and pat dry. Remove the green top of the fennel and keep some of the fronds for garnish. Cut the fennel in half then slice thinly length ways. Wash the celery and slice diagonally thinly as well. Cut your grapes in half. Heat a large fry pan until smoky hot add a little Extra Virgin Oil and cover the pan with radicchio, toss quickly to colour the leaves, then remove (this should take a minute to do) Repeat until all the leaves are cooked. You must let the pan heat up again before repeating the process. Do the same with the fennel and celery. Place cooked ingredients in a bowl and add remaining ingredients. Combine oil, mustard, vinegar, salt and pepper in another bowl and whisk until combined. Pour the dressing over the salad just prior to serving and toss. Plate up on the side on the plate and thinly slice our Christmas Turkey and Cranberry terrine , place 2 slices next to the salad. Note: the salad can be made up to 48 hours in advance, dress salad just before serving.
Posted on: Thu, 27 Nov 2014 09:23:12 +0000
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