Food & Drink

Radicchio Chopped Salad

Ingredients

Serves 1

3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and freshly ground black pepper
2 cups chopped radicchio leaves
60g thinly sliced cucumber
50g thinly sliced fennel
60g thinly sliced carrot
80g halved cherry tomatoes
1 small ear of corn, kernels sliced from the cob and reserved for later
2 tbsp pine nuts or sliced almonds
Demi baguette, for serving (optional)

Directions

Whisk the olive oil, balsamic vinegar, mustard, honey, salt, and pepper in the bottom of a large salad bowl. Pile the radicchio, cucumber, fennel, carrot, and cherry tomatoes on top of the dressing. Set aside.

Add the corn kernels to a small, dry frying pan or griddle and set over a medium-high heat. Toast the corn kernels, stirring often, until they’re lightly charred and tender – 2 to 3 minutes. Transfer the charred corn to the salad bowl.

Reducing the heat to medium, return the pan to the heat. Add the pine nuts or almonds and toast, stirring often, until they’re lightly browned and fragrant – 1 to 2 minutes. Transfer to the salad bowl.