Salad of Blood Orange, Radicchio, Cavolo Nero & Walnuts
This salad first happened by accident, as often things do in our kitchen. However, it swiftly became a keeper and makes so much sense as you move from winter to spring, when blood oranges tend to be at their best.
The sweetness of the orange works so well in combination with the bitter radicchio and earthier cavolo nero and walnuts. It makes a great partner to a grilled piece of meat or fish or alongside a piece of cheese and a slice of sourdough.
INGREDIENTS
50g Cavolo Nero
150g Radicchio
3 Blood Oranges
50g Walnuts, shelled
A sprig of rosemary
½ tbsp Pomegranate molasses
½ tbsp Apple cider vinegar
2 tbsp Extra Virgin Olive Oil, we love this with Parallelo 46 from the banks of Lake Garda. The Casaliva olive cultivar has the capacity to work so well with fruit and bitter leaves.
Flaked sea salt
Freshly milled black pepper
METHOD
Begin by washing the leaves carefully. Take the Cavolo Nero and strip out the stalks, leaving just the deep green sides of the leaves. Tear roughly and add to a bowl. Tear the radicchio leaves and add to the bowl.
Peel the blood oranges and slice into discs and roughly chop the walnuts keeping the pieces quite large.
Strip the rosemary from its twig and add to the salad.
Then add a good pinch of flaked sea salt and milled black pepper.
For the dressing, add the pomegranate molasses to the apple cider vinegar and olive oil and then pour over the salad. Combine well and adjust the seasoning accordingly. You may also want a touch more olive oil to add a final gloss.
Gremolata is a great finishing touch for a simply grilled piece of fish or meat and also works well over grilled or roasted vegetables.