Charred Radicchio, Orange, Walnut and Oregano Salad

To precede a rich and delicious main of polenta with fennel sausage and tomato cooked by Sam, I made this winter salad. The sweet orange offsets the bitter leaves well. 


2 heads of radicchio, sliced

2 oranges, (peeled with knife, then segments cut out with a small knife so  all pith is removed)

a bunch of spring onion greens

a handful of walnuts

2 tablespoons of oregano leaves


squeeze of lemon juice

1 tablespoon of cider vinegar

3 tablespoons olive oil

salt and pepper

How to Make:

Once you have segmented the oranges, heat a dry pan up high, and add the radicchio with a pinch of salt and toss around until the leaves char.

Do the same with the spring onion tops, and then toast the walnuts. Mix together the dressing and check seasoning.

Mix everything together gently, with the dressing, and serve onto plates making sure orange and walnuts are evenly distributed.


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