Warm winter salad of radicchio with wild rocket and feta

Name: Warm winter salad of radicchio with wild rocket and feta
Total time: 20 min
Yield: 6
Ingredients: 3 radicchio outer leaves removed; 3 slices good-quality bread; 3 cloves garlic peeled and finely sliced; 1 large handful pine nuts; 1 large handful raisins; extra virgin olive oil; 200 ml balsamic vinegar; 75 g wild rocket; 200 g feta cheese

One of my favourite winter salads

Vegetarianv

“The sweet balsamic dressing compliments the bitterness of the leaves and salty cheese perfectly ”

Serves 6

Cooks In20 minutes

DifficultySuper easy

Vegetables Christmas Feta Leftovers Starters Vegetable sides

Nutrition per serving

Calories 280 14%
Fat 13.8g 20%
Saturates 5.2g 26%
Sugars 9.8g 11%
Salt 1.5g 25%
Protein 9.4g 19%
Carbs 30.6g 12%
Fibre 1.4g -

Of an adult's reference intake

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Ingredients

3 radicchio , outer leaves removed
3 slices good-quality bread
3 cloves garlic , peeled and finely sliced
1 large handful pine nuts
1 large handful raisins
extra virgin olive oil
200 ml balsamic vinegar
75 g wild rocket
200 g feta cheese

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Method

This salad with radicchio is one of my favourite winter salads – the crispness of the bread, the saltiness of the feta cheese. It comes with quite a sweet dressing which compliments the bitterness of the leaves perfectly.
A great little starter. You don’t need to buy expensive balsamic vinegar for this one – the cheap stuff is fine as you’ll be reducing it into a lovely dressing.
Cut the radicchio into quarters. Grill in a dry, very hot griddle pan until nicely charred on all sides. Remove to a large bowl and griddle the slices of bread.
To make the warm dressing, fry the sliced garlic, pine nuts and raisins in a little olive oil. When the garlic starts to colour, take the pan off the heat and pour in the balsamic vinegar. Most of the liquid will evaporate when it hits the hot pan, so you end up with a sticky dressing. Leave to cool a little.
Roughly tear up the grilled radicchio and bread, and place back in the large bowl. Toss with the dressing, then squeeze out the dressing. Divide the radicchio and bread over your plates. Top with the rocket leaves, any pine nuts and raisins left in the bowl, and crumble the feta over the top.