Chèvre Chaud and Radicchio Salad with Anna Søgaard of Bistro Freddie in London


2 min read


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Images with caption alt text

Your date night menu comes from London’s most hotly-anticipated chef: Anna Søgaard. Head Chef at the freshly-opened Bistro Freddie, Anna has already made a name for herself for delivering comfort-food classics with impact.

This Valentine’s, we’ve joined forces to create a recipe to do the heavy lifting for you: Chèvre Chaud & Radicchio Salad. This dish takes its cue from the radicchio with stilton, pear and toasted walnut dish on the menu at Freddie. It’s the combination of flavors, textures and temperatures — not technical kitchen processes — that make it stand out.

Toss bright and bittersweet leaves from Damiano’s Tardivo and Antonello’s Rosa del Veneto with Moro Blood Orange dressing and roasted beetroots. Finish with panko-fried Kirchenberg Goat’s Cheese and grilled Treviso.

Chèvre Chaud and Radicchio Salad


1 Radicchio di Treviso
1 Rosa del Veneto Radicchio
1 Radicchio Tardivo
2 Moro Blood Oranges
2 Lutz Green Leaf beets
Red wine vinegar
Extra virgin olive oil
Sea salt
Black pepper
180g Kirchenberg Chevre
150g egg yolk
150g milk
150g panko breadcrumbs
150g plain flour
500g neutral oil (sunflower or vegetable)

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Images with caption alt text


First, prepare the dressing using equal parts freshly squeezed Moro Blood Orange juice, red wine vinegar and olive oil. Season with sea salt and black pepper to taste. Set aside.

Peel the beets and cut into wedges. In a baking dish, toss with 4 tbsp water, 1 tbsp olive oil and a pinch of sugar and salt. Foil wrap and roast at 350°F for 25 minutes. Uncover and roast for a further 20 minutes. Set aside to cool.

To coat the goat’s cheese, prepare three bowls: one of flour, one of egg yolk whisked with milk and one of panko breadcrumbs. Cut the cheese into eight equal sized cubes. Toss each in flour, then egg, then panko breadcrumbs. Heat oil in a pan to 350°F and fry cubes until golden. Remove from the oil with a slotted spoon and drain on a paper towel. Season with salt.

Prepare the radicchio. Cut the Treviso head into quarters lengthwise, drizzle with good olive oil and place under a hot grill until the leaves are charred and wilted. Pull the leaves of the Tardivo and Rosa del Veneto Radicchio from their stems and toss with the beetroot and dressing. Pull apart the charred Treviso and combine with the rest. Pile the salad onto a plate, place the goat’s cheese on top and serve immediately.

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