A warm winter radicchio salad combining wilted radicchio in balsamic vinegar, mustard roasted squash and the sweet tang of blood oranges.
Ingredients
Salad
1 medium squash, scrubbed, and chopped into small cubes
1 tsp grainy mustard
1 small, or half a medium head radicchio, shredded
a few leaves of cavolo nero, shredded
1 blood orange, supremed (catch the juice and reserve for dressing)
Olive oil
Balsamic vinegar
Salt
Optional cheese to top - a creamy mild, cheese is best
Dressing
1 Tbsp hazelnut oil
1 Tbsp blood orange juice
1 tsp apple cider vinegar
pinch sea salt
Instructions
Pre-heat the oven to 180C. Toss the squash with the oil, grainy mustard and ½ tsp salt, then roast on a baking tray in the oven for 25 minutes until fork tender, and browned
Meanwhile prep the rest of your ingredients, and make up the dressing by whisking all of the ingredients together
When the squash is ready, you can cook the radicchio. Heat a tbsp olive oil in a frying pan, and sauce the radicchio leaves with the cavolo nero, for a few minutes until wilted. Add a pinch of salt and a splash of balsamic vinegar, stir then take the leaves off the heat.
Toss the warm squash with the salad leaves and plate up on individual plates or a serving plater. Add the blood orange segments, drizzle over the dressing (you may not need it all), and then add the cheese if you like
Recipe by Ceri Jones Chef at https://cerijoneschef.com/squash-blood-orange-radicchio-salad/