Radicchio and orange salad
Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
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50 ml balsamic vinegar.
50 ml extra virgin olive oil.
Sea salt and freshly ground black pepper.
Remove the outer leaves and stalk of the radicchio. Cut into quarters and soak in water until ready to serve.
Drain and dry the leaves. Peel the oranges using a knife, cutting away all the white pith as well. Cut each into about 8 segments.
Whisk the vinegar and olive oil together. Season to taste. Toss the radicchio and orange segments in the dressing. Serve immediately.