Festive Radicchio Salad by Annelies Deleu
"I know the holidays are about indulgence, and trust me, the amount of butter that is used in this household is borderline outrageous, but a good salad definitely deserves its place at the holiday table. Ever tried searing your radicchio? Well I highly recommend. If you serve this salad as a side dish, it’s good to go, as a main meal, I would add some spelt grains or some sourdough croutons." Annelies Deleu
How to: In a dry skillet, sear 1 head of raddicchio (cut in quarters) for about 3 minutes on each side. add chopped roasted hazelnuts, thinly sliced pear and pickled red onion. crumble some blue (goat’s) cheese. add dried cranberries or fresh tarragon if you feel like it
For the dressing: 1 part rosé balsamic vinegar to 3 parts walnut oil or good olive oil, 1 tsp grain mustard, salt & pepper
For the setting: Ruimte’s Italian ceramics and Sabre Paris cutlery.
