Radicchio Salad with Yogurt, Dill and Rapeseed Dressing

My housemate CDoo and I both bought radicchio on the same day with no particular notion of when we were going to eat them. They stayed in the fridge for a week. Finally I used one to make this to accompany a pasta. The yogurty dressing mitigated the bitterness of the leaves well.

Ingredients:

1 head Radicchio, trimmed, washed and cut up roughly with leaves separated

Parmesan shavings 

Dressing:

1-2 tablespoons creamy natural yogurt

1-2 tablespoons chopped dill 

½ tablespoon lemon juice

1 tablespoon red wine vinegar

2 tablespoons extra virgin coldpress rapeseed oil

2 tablespoons sunflower oil

salt

How I made it:

Whisk dressing ingredients together. Taste for seasoning and acidity. Toss leaves thoroughly with dressing. Garnish with Parmesan shavings to taste.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s