Red salad

Radicchio are type of chicory with a distinct bitter taste that goes perfectly well with mozzarella and prosciutto. The vibrant red not only adds colour to your dish but plenty of dietary fibre and vitamin K.

• serves

  2

• prep

  10 minutes

• difficulty

  Easy

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Ingredients

• 1 head radicchio, torn into individual leaves
• ½ red onion, very thinly sliced on a mandolin
• 2 tbsp chervil sprigs
• 200 g mozzarella in whey, drained and torn into chunks
• 80 g very thinly shaved prosciutto

Dressing

• 2 tbsp red wine vinegar
• 1 tsp wholegrain mustard
• Pinch caster sugar, or to taste
• 60 ml (¼ cup) extra virgin olive oil
• Sea salt flakes and ground black pepper, to taste

Instructions

1. For the dressing, place all the ingredients in a large bowl, season with salt and pepper and whisk to combine well.  
2. Wash and drain the radicchio and spin until quite dry. Add to the bowl of dressing along with the red onion and toss the dressing through. Grind over plenty of black pepper, add the cviherl and combine well.  
3. Plate the salad on a large flat serving plate, alternating the leaves, mozzarella and prosciutto.

 

Photography by Kitti Gould.

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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.

Stream free On Demand

A Little Bit Fancy

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Watch The Full Episode Here

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