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 after the pasta dish. With red wine.