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
Ingredients:
½ head radicchio, sliced into shreds
2 carrots, peeled, halved lengthways and finely sliced, lengthways
handful of pumpkin seeds, toasted in a dry pan
Dressing:
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.
Dinner Document 