Treviso Radicchio Recipe
ORANGE FENNEL HAZELNUT MANCHEGO JUNIPER
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Ingredients
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Vegetables
Nuts
Cheese
Herbs & Spices
Fruits
Oils & Vinegars
Method
Preparation
- 1
Prepare the Radicchio
Wash the Treviso radicchio thoroughly under cold water. Remove any damaged outer leaves and cut it into thin strips.
- 2
Slice the Fennel
Trim the fennel bulb by removing the stalks and fronds. Cut the bulb in half, remove any tough core, and slice it thinly.
- 3
Toast the Hazelnuts
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes or until golden and fragrant. Let them cool and then chop coarsely.
- 4
Zest and Juice the Orange
Zest the orange using a microplane or grater, then cut the orange in half and juice it, discarding any seeds.
- 5
Prepare the Dressing
In a small bowl, combine the orange juice, orange zest, olive oil, salt, and black pepper. Whisk until well combined.
Assembly
- 6
Combine the Ingredients
In a large salad bowl, combine the sliced radicchio, fennel, toasted hazelnuts, and crumbled Manchego cheese.
- 7
Add the Dressing
Drizzle the prepared dressing over the salad mixture and toss gently to combine, ensuring all ingredients are evenly coated.
- 8
Finish with Juniper
Crush the juniper berries slightly and sprinkle them over the salad for an aromatic finish.