Author Notes
A really simple salad that celebrates just a few special ingredients. The slight sweetest of the dressing offsets the bitter of the radicchio. You can make extra dressing, it keeps well and makes a really nice dressing for any salad, but goes particularly well with bitter or winter leaves.
If blood orange is out of season grapefruit would also work very well.
This makes a nice side salad or starter, cubed steamed beetroot is a nice addition to this as well.
—Kali
Ingredients
- Salad
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1/2
kohlrabi
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1
blood orange or grapefruit
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1/4
red onion, finely chopped
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1
small radicchio, washed and torn into bite size pieces
-
1/2
endive, cut into bit size pieces
-
20 grams
watercress or
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10g
parsley, roughly choppped
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salt and pepper to taste
- Sherry Vinegar Dressing
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1 tablespoon
sherry vinegar or good quality red wine vinegar
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2 tablespoons
extra virgin olive oil
-
1 teaspoon
maple syrup
-
Pinch
salt
Directions
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To make the dressing, measure ingredients into a jar and shake well to combine.
-
Peel your kohlrabi, thinly slice and cut the rounds into quarters. Peel your orange or grapefruit with a sharp knife, trying to remove all the pith. Slice into rounds and then each round into quarters. Roughly chop the almonds.
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Place all your ingredients in a mixing bowl, keeping a few pieces of orange & the almonds back for garnish. Start with 2 tablespoons of dressing, gently mix, add more dressing if you need, taste for seasoning. Transfer to a serving dish or individual plates, garnish with almonds and blood orange pieces.
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