Radicchio, Parsley, Spring Onion Tops, Radish and Walnut Salad

I can’t seem to stop making salads involving toasted walnuts at the moment, but I love them, and at least they’re in season. This tart, bitter salad played foil to a rich dish of baked pumpkin with a parmesan béchamel, and was the second meal cooked in my new flat with Simon and Jack.

Served 3 as a side dish


½ head radicchio, finely sliced

3-4 radishes, finely sliced

small handful flat leave parsley, just the leaves, and kept whole

handful of chopped, toasted walnuts (toast in dry pan, take care not to burn)

green tops of 1 spring onion, finely sliced (less harsh raw in salad than white parts)


juice 1/3 lemon

1 tablespoon toasted walnut oil

2 tablespoons flavourless oil (e.g. sunflower or groundnut)

salt and pepper

How to make:

Whisk dressing, check seasoning, toss with salad ingredients.

Eaten with:

Sliced pumpkin roasted for 40-50 minutes, covered with a parmesan-filled béchamel sauce in a dish, covered with extra grated cheese, and baked for ½ hour, until golden brown on top.


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