Radicchio Salad with Burrata
Drogo
4 - 6
15 minutes
Radicchio salad with burrata and toasted pine nuts is a bold and flavourful dish that balances bitterness, creaminess and crunch. The slightly bitter radicchio pairs beautifully with the rich, creamy burrata, while toasted pine nuts add a nutty depth and satisfying texture. A simple drizzle of olive oil enhances the flavours, making this salad both elegant and effortless. Perfect as a starter or side dish, it’s a great way to showcase fresh, high-quality ingredients.
Ingredients
Radicchio Salad with Burrata
- 2 radicchio heads
- 30g toasted pine nuts
- 250g burrata
- Drizzle of olive oil
- Pinch of salt & pepper
- Optional Dressing:
- 100ml olive oil
- 1 tsp of Dijon mustard
- 1 tsp of Hot English mustard
- 2 tbsp of red wine vinegar
- 1/2 tbsp of honey
- 1 crushed garlic clove
- Salt & pepper to taste
Directions
Method
- Step 1, Core the radicchio and separate the leaves, then arrange them in a salad bowl or on a serving platter.
- Step 2, Tear the burrata into bite-sized pieces and scatter them over the radicchio.
- Step 3, Toast pine nuts and sprinkle them evenly across the salad.
- Step 4, Drizzle with olive oil and season with salt and pepper to taste or mix with an optional dressing.
