Radicchio and Carrot Salad

It was a dark and stormy night…and the wind was whistling around the chimney top of… my parent’s house in Suffolk. Where I arrived late, because predictably the trains were really delayed. Bah. Back for a few days to study and get some country air blown into me. Anyway, when I got home, my mum was marking the books of her errant French students, though not before she’d whipped up a tasty, rich tomato-based pasta sauce. To this, she asked me to make a salad from what I could dig up from among the going-off vegetables at the bottom of the fridge. Appetizing. I found half a radicchio head that had a bit of residual life, and 2 carrots. Add to that a dressing and some toasted pumpkin seeds, and there was a salad to speak of.

Served three as a side 


½ head radicchio, sliced into shreds

2 carrots, peeled, halved lengthways and finely sliced, lengthways

handful of pumpkin seeds, toasted in a dry pan 


salt, pepper and a pinch of sugar

1 tablespoon red wine vinegar

small squeeze of lemon juice

½ tablespoon, hazelnut oil (or other flavoured nut oil like walnut oil)

3 tablespoons, extra virgin olive oil

How to make:

Prep vegetables. Whisk the dressing ingredients together. Check the acidity and seasoning and adjust. Mix together with the seeds and place in an aesthetically appealing bowl. 

Eaten with:

Eaten after the pasta dish. With red wine. 


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