Warm winter salad of radicchio with wild rocket & feta

Radicchio Salad

Serves 6

  • 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

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.

Nutritional Information

Warm winter salad of radicchio with wild rocket & feta

One of my favourite winter salads

More Starters recipes >
0 foodies cooked this
The sweet balsamic dressing compliments the bitterness of the leaves and salty cheese perfectly
Serves 6
20m
Super easy
Method

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.

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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 258 13%
  • Carbs 25.5g 10%
  • Sugar 15.6g 17%
  • Fat 13.0g 19%
  • Saturates 5.6g 28%
  • Protein 8.7g 19%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
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