Grilled radicchio salad with plums, hazelnuts and guanciale

If it's gorgeous colour you're after, this salad delivers. The juicy plums and crisp radicchio almost blend together, and the hazelnuts add a crunchy texture.

Credit: Danielle Abou Karam

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 head radicchio, halved
• extra-virgin olive oil, for drizzling
• 3-4 ripe plums, seeded
• salt and black pepper, to taste
• cabernet sauvignon vinegar, for drizzling
• 150 g hazelnuts, lightly roasted, peeled and coarsely chopped
• 50 g thinly sliced guanciale

Instructions

1. Preheat a chargrill over high heat or place a wire rack over a stove top. Drizzle the radicchio with oil, then lightly grill on both sides.  
2. Slice the plums into thin wedges and place in a bowl. Season with a little salt and pepper and drizzle with a little vinegar.
3. Break the radicchio leaves apart and place in a bowl. Add a good drizzle of olive oil and vinegar, season and toss gently.
4. To assemble, add most of the hazelnuts and the guanciale to the plums and toss gently. Add to the radicchio leaves with an extra drizzle of oil and place on a serving plate. Scatter with the remaining hazelnuts and serve.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.