Name: Grilled radicchio and kale salad with orange and hazelnuts
Ingredients: 3½ tbsp balsamic vinegar; 2 tbsp pomegranate molasses; 4 tsp runny honey; 1 shallot, very finely chopped (50g); ½ red chilli, finely chopped (10g); 60ml olive oil; 1 head radicchio (250g), trimmed and cut into 8 wedges; 150g kale, woody stems removed and leaves roughly shredded (100g); 1 orange, skin and pith removed and flesh cut into half-moons; 40g blanched hazelnuts, toasted and roughly chopped; 1 ½ tsp toasted sesame oil; fine sea salt and black pepper

Grilled radicchio and kale salad with orange and hazelnuts

Salad Winter

Serves 4 as a starter

Prep 15 min

Cook 8 min

It may seem a little counterintuitive to grill leaves, but it really elevates certain salads, particularly those with hardy wintry leaves. Grilling means flavours are concentrating, creating complexity, bitterness, sweetness and deliciousness.

Ingredients

3½ tbsp	balsamic vinegar
2 tbsp	pomegranate molasses
4 tsp	runny honey
1	shallot, very finely chopped (50g)
½	red chilli, finely chopped (10g)
60ml	olive oil
1 head	radicchio (250g), trimmed and cut into 8 wedges
150g	kale, woody stems removed and leaves roughly shredded (100g)
1	orange, skin and pith removed and flesh cut into half-moons
40g	blanched hazelnuts, toasted and roughly chopped
1 ½ tsp	toasted sesame oil
	fine sea salt and black pepper

Method

In a small mixing bowl, whisk the first 5 ingredients together with 1/8th teaspoon of salt and a good grind of pepper. Slowly drizzle in the olive oil, whisking continuously to emulsify.
Place the radicchio and kale in a large bowl and add half of the dressing, ¼ teaspoon of salt and a good grind of pepper and toss gently to combine.
Place a well-oiled griddle pan on a high heat and, once smoking, add the radicchio and kale in batches, cooking until charred in places but not completely wilted, about 1- 1 1/2 minutes. Transfer to a tray while you continue with the rest.
Toss the orange in the remaining dressing until well coated.
To serve, arrange the radicchio, kale and oranges onto a serving platter and spoon over some of the dressing. Sprinkle with the hazelnuts, drizzle with the sesame oil and serve.