Radicchio Salad with Caramelised Pecans
Rated 5.0 stars by 1 users
Author:
Bex Blundy
Servings
10
Prep Time
5 minutes
Cook Time
10 minutes
It may not be typical to serve a salad with a British-style roast dinner, but once you pair your roast potatoes and pigs-in-blankets with this zippy and balanced Treviso radicchio salad with caramelised pecans, you'll never go back!
Ingredients
For the salad
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500g Treviso Radicchio
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20g chives. finely sliced
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Drizzle high quality olive oil
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25ml white balsamic vinegar
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Flaky sea salt, to finish
Caramelized Pecans
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100g pecans, chopped
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40g light brown sugar
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20ml water
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½ teaspoon ground cinnamon
Directions
Assemble the salad: Arrange the radicchio on a large serving plate, sprinkling on the chives, salt and drizzle of high quality olive oil with the white balsamic vinegar.
Make the caramelised pecans: Heat the 40g brown sugar, 20ml water and ½ teaspoon ground cinnamon over low heat in a frying pan. Do not stir, but shake the pan occasionally, until you can see the sugar has dissolved. When it starts to turn to caramel and smells toasty, toss the chopped pecans into the sugar mix.
Add the finishing touches: Add the pecans onto the salad leaves and finish the salad with a generous sprinkling of flaky sea salt.
Recipe Note
Winter salad FAQs
What is radicchio?
Radicchio is a bitter leafy vegetable and a member of the chicory family. It often has brightly coloured leaves in red and purple, making for a striking side dish.
What should I serve with radicchio?
The bitterness of radicchio works really well with vibrant vinegars and sweetness from honey, or in the case of this recipe, caramelized pecans.
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