Refreshing Radiccico and Blood orange Salad with Ricotta and Walnuts
A simple but delicious winter citrus salad using only the best seasonal produce carefully selected from our producers and growers.
The most commonly known and widely grown type of radicchio in the world. Crunchy, bitter, piquant, and beautiful, Chioggia radicchio are wonderful eaten grilled as well as chopped raw into a salad.
Known as The Tulip of Winter’ because of its distinct tulip-like shape, variegated Castelfranco is most refined and elegant type. The leaves are thin and crisp, It’s pale green leaves speckled with a touch of red are thin and crisp. tender and slightly bitter with a delicate flavour.
Treviso Tardivo are also the mildest and crunchiest of all the varieties of radicchio. Recipes often call for them to be cooked or grilled, but in our opinion, what makes Tardivo special is its mild crunchiness. Tardivo, for this reason, is best served raw, with the lightest oil and salt dressing.
Blood oranges are a delightful winter citrus variety cherished for their striking crimson flesh and sweet-tart flavour profile. Rich in antioxidants and vitamin C, these oranges add a burst of colour and zesty brightness to any dish.
Fennel, with its distinct liquorice-like flavour and crunchy texture, adds a refreshing element to salads and other dishes. Both the bulb and feathery fronds of this aromatic plant are edible, offering versatility in the kitchen.
1 head radicchio
1 head castelfranco
1 Treviso Tardivo
2 blood oranges, peeled and sliced into rounds
1 Leafy Lemon
1 fennel bulb, thinly sliced
1/2 cup ricotta cheese
1/4 cup walnuts, toasted and roughly chopped
2 tablespoons extra-virgin olive oil
Maldon Sea Salt and freshly ground black pepper, to taste
1. Start by preparing the radicchio. Rinse the leaves under cold water and pat them dry. Tear the leaves into bite-sized pieces.
2. Grill the radicchio rossa until lightly charred.
3. Add the varieties of radicchio in a large salad bowl.
4. Add the sliced blood oranges and thinly sliced fennel to the bowl with the radicchio, along with the walnut peices and a sprinkle of salt.
5. Drizzle olive oil over the salad ingredients and gently toss to coat everything evenly.
6. In a bowl mix the ricotta cheese with lemon zest and juice.
7. Spoon the ricotta cheese across the base of a plate.
8. Layer the salad on top of the ricotta.
9. Sprinkle the toasted walnuts on top of the salad.
10. Serve immediately and enjoy the vibrant flavors and textures of this seasonal delight.