A taster from a few of our favourites

Radic­chio, pink grape­fruit and gor­gonzola win­ter salad

The Observer Food Monthly - - END OF YEAR SPECIAL BEST FOOD BOOKS - By Signe Jo­hansen

Serves 1 radic­chio 1 head pink grape­fruit 1 gor­gonzola cheese a small wedge (I just go by eye) toasted al­monds a small handful thyme leaves from 1 sprig For the dress­ing olive oil 2 tbsp sherry or wine vine­gar of choice 1 tbsp whole­grain mus­tard 1 tsp plain or aca­cia honey 1 tsp sea salt and freshly ground black pep­per Full of bold colours, tex­tures and flavours, this is a su­per salad to try in the mid­win­ter months when citrus fruits are at their best.

You can use dried grape­fruit or or­ange “crisps” (shop-bought or home­made) in­stead of fresh grape­fruit for an ex­tra crunch, but juicy fruits re­ally com­plete this dish.

 Direc­tions

Wash the radic­chio and ei­ther peel the leaves all the way off or give the head a rough chop.

Place the leaves in a shal­low pasta bowl or on a din­ner plate, then peel the grape­fruit, slice the flesh (thickly enough that the slices hold their shape) and scat­ter it on top. Place lit­tle bites of gor­gonzola around the salad. Scat­ter over the al­monds and thyme leaves.

Mix the dress­ing in­gre­di­ents to­gether in a jam jar or cup (if us­ing a jam jar, just seal and give it a re­ally good shake to emul­sify) and taste. I like a very punchy, vine­gar-rich dress­ing for this salad but if you pre­fer a more tra­di­tional vi­nai­grette, sim­ply add a spoon­ful or two more olive oil un­til you have the con­sis­tency and flavour you like.

Driz­zle the dress­ing on top of the salad and keep any spare for dunk­ing bread into. From Solo: The Joy Of Cook­ing for One (Blue­bird, £16.99)

Radic­chio, pink grape­fruit and gor­gonzola win­ter salad

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