RADICCHIO KOHLRABI BLOOD ORANGE SALAD

A really simple salad that celebrates just a few special ingredients. The slight sweetest of the dressing offsets the bitter of the radicchio. You can make extra dressing, it keeps well and makes a really nice dressing for any salad, but goes particularly well with bitter or winter leaves.

This makes a nice side salad or starter, cubed steamed beetroot is a nice addition to this as well.

Serves 4-6.

½ kohlrabi

1 blood orange or grapefruit 

10g roasted almond

¼ red onion, sliced and chopped finely

1 radicchio, washed and torn into bite size pieces

watercress or other green leaves

10g parsley or mint, roughly chopped

Dressing

1 tablespoon red wine or sherry vinegar

2 tablespoon olive oil

1 teaspoon maple syrup

Pinch sea salt & freshly ground pepper

To make the dressing, measure ingredients into a jar and shake well to combine.

To make the salad.

Peel your kohlrabi, thinly slice and cut the rounds into quarters. Peel your orange with a knife, trying to remove all the pith. Slice into rounds and then each round into quarters.

Roughly chop the almonds.

Place all your ingredients in a mixing bowl, keeping a few pieces of orange & the almonds back for garnish. Start with 2 tablespoons of dressing, gently mix, add more dressing if you need. Transfer to a serving dish or individual plates, garnish with almonds and blood orange pieces.