RADICCHIO, WALNUT AND ANCHOVY SALAD WITH THOM EAGLE

I love radicchio because it’s so seasonal. Coming as it does in the middle of winter, it gives us as chefs something to be excited about – a splash of colour after so much brown food. It’s really special to use produce grown with such care and attention.

As well as colour, radicchio gives us a bittersweetness – ranging from the almost harsh notes of Chioggia to the much milder but still complex salad leaves. It feels really refreshing, almost life-giving, at this time of year.

RADICCHIO, WALNUT AND ANCHOVY SALAD

INGREDIENTS

2 heads of Castelfranco Radicchio
2 heads of Grumolo Radicchio
100g walnut halves
1 clove garlic
4 anchovies in oil
50ml red wine vinegar
100ml extra virgin olive oil

METHOD

Cut the stems off the radicchio and roughly chop or tear the leaves, then wash and dry well.

Place in a large salad bowl.

Toast the walnuts in a small pan just until they start to brown and smell good and nutty. Set aside.

Put the garlic with a good pinch of salt in a large pestle and mortar and begin to smash it to a paste. When it is well-broken down add the anchovies and continue to grind them together, adding the vinegar gradually. Add the walnuts, crushing them with your hands as you go, then stir through the oil.

Dress the radicchio with the walnut dressing, tossing with your hands to ensure each leaf is well coated.