Radicchio Salad with Caramelised Pecans
Bex Blundy
10
5 minutes
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
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500g Treviso Radicchio
20g chives. finely sliced
Drizzle high quality olive oil
25ml white balsamic vinegar
Flaky sea salt, to finish
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100g pecans, chopped
40g light brown sugar
20ml water
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.
Ingredients you'll need
