Recipes
Italian radicchio rosso salad
Season :Summer
Servings :4 as a side
Diet :Vegetarian, gluten free
Time :40 minutes
Difficulty :Easy
Sweet, bitter, creamy and fresh is how I would describe this salad! Buy some good quality products, which is key I think, and you can’t go wrong!
INGREDIENTS
- 2 red radicchios
- 400 gr. mixed mushrooms
- 1 tbsp. of thyme leaves
- 2 large onions
- Handful of hazelnuts
- 2 handfuls of green grapes halved
- 100 gr. of gorgonzola
- Handful of basil leaves
- Balsamic vinegar
- Extra virgin olive oil
PREPARATION
- Preheat the oven to 180C.
- Wash the radicchios and divide the leaves over a big platter.
- Meanwhile slice the onions in halve rings and fry them with some olive oil for 15-20 minutes on a medium low heat until soft and caramelised.
- Next, tear the mushrooms into bite size pieces and heat some olive oil in another frying pan. Fry the mushroom with some salt and pepper and the thyme leaves on a medium high heat for a couple of minutes. Make sure you don’t overcrowd the mushrooms in your pan to avoid soggy mushrooms, so fry them 1 layer at the time.
- Roast the hazelnuts in the preheated oven for a couple of minutes until it has a nice colour.
- Divide the cooked mushrooms, onions, chopped hazelnuts, chunks of gorgonzola and basil over the radicchio and drizzle over some balsamic vinegar and extra virgin olive oil and finish with a sprinkle of sea salt and pepper.
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