Winter, Salads

Charred Radicchio and Orange salad

This is such a beautiful combination of flavours and would make a delicious little starter at a dinner party or a large portion as shown here for a light lunch. The bitter charred leaves of the Radicchio, juicy sweet orange segments and sweet and salty crunchy hazelnuts. It‘s a match made in heaven, and all pulled together with a sesame maple dressing.



2 large oranges peeled and segmented, reserve any juices.

2 small radicchio heads cut into 8 wedges each

½ cut of sprouts, shoots or salad leaves to dress

Toasted Hazelnuts

½ cup hazelnuts

2 tbsp. sesame seeds

2 tbsp. maple syrup

Pinch salt


Juice reserved from the oranges

2 tbsp. maple syrup

½ tsp salt

2 tbsp. sesame oil

2 tbsp. balsamic

1 heaped tbsp. wholegrain mustard


  1. Heat on high a griddle pan or use a regular pan if you don‘t have one.
  2. First char the orange segments on each side. It won‘t take long and you don‘t want to burn them just a light charring is enough. Remove from the pan and set aside.
  3. Next char each radicchio wedge on both sides, again just until you can see the charred lines developing, and leaves going brown, no need to burn. Remove from the pan and set aside.
  4. Turn the heat down to medium and In the same pan add the hazelnut and toss the hazelnuts around until toasted on most sides, add in the sesame seeds and toss around for a minute or so to toast as well. Finally add the maple syrup, it should bubble a little and the seeds and syrup should stick to the nuts, toss for a few seconds and remove from the heat. Turn out onto a sheet of baking paper, set aside to cool.
  5. When the nuts have cooled enough to handle roughly chop.
  6. In a small bowl add all the ingredients for the dressing, and whisk to emulsify, check for seasoning.
  7. When you‘re ready to plate up, place the radicchio, orange segments onto 2-4 plates, and top with the nuts and drizzle with dressing, finally add a few shoots, sprouts or salad leaves.

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