Warm winter salad of radicchio with wild rocket & feta

This salad with radicchio is one of my favourite winter salads – the crispness of the bread, the saltiness of the feta cheese. It comes with quite a sweet dressing which compliments the bitterness of the leaves perfectly. A great little starter. You don't need to buy expensive balsamic vinegar for this one – the cheap stuff is fine as you'll be reducing it into a lovely dressing.

Nutritional Information (amount per serving)

Calories
258kcal
Carbs
25.5g
Sugar
15.6g
Fat
13.0g
Saturates
5.6g
Protein
8.7g

Serves 6   Approx time: 20   Difficulty: super easy

Ingredients

  • 3 radicchio, outer leaves removed
  • 3 slices good-quality bread
  • 3 cloves garlic, peeled and finely sliced
  • 1 large handful pine nuts
  • 1 large handful raisins
  • extra virgin olive oil
  • 200 ml balsamic vinegar
  • 75 g wild rocket
  • 200 g feta cheese
 

Method

Cut the radicchio into quarters. Grill in a dry, very hot griddle pan until nicely charred on all sides. Remove to a large bowl and griddle the slices of bread.

To make the warm dressing, fry the sliced garlic, pine nuts and raisins in a little olive oil. When the garlic starts to colour, take the pan off the heat and pour in the balsamic vinegar. Most of the liquid will evaporate when it hits the hot pan, so you end up with a sticky dressing. Leave to cool a little.

Roughly tear up the grilled radicchio and bread, and place back in the large bowl. Toss with the dressing, then squeeze out the dressing. Divide the radicchio and bread over your plates. Top with the rocket leaves, any pine nuts and raisins left in the bowl, and crumble the feta over the top.

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