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.


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

Parmesan shavings 


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


How I made it:

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


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