Grilled radicchio, blood orange, manchego and sour cherry molasses dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 - 4
Ingredients
- 2 heads radicchio
- 2 heads chicory
- 15g basil leaves
- 5 tbsp extra-virgin olive oil, plus extra for brushing
- 1 tbsp ginger, grated
- 2 tbsp sour cherry molasses (we used Belazu)
- 1 tbsp honey
- 1 tbsp dijon mustard
- 2 blood oranges, thinly sliced, plus 2 tbsp of juice
- 25g walnuts, toasted and roughly chopped
- 30g manchego
Method
- STEP 1
Heat the grill to high. Slice the radicchio vertically into 2cm-thick steaks, with the core intact at the end of each so they keep their shape. For the chicory, slice in half down the middle through the core again, into ellipse shapes. Spread across a large baking sheet, well spaced apart.
- STEP 2
Generously brush the tops of the vegetables with olive oil, sprinkle with salt, then snip over 6-8 basil leaves. Grill for 5-7 mins, turning halfway through, until scorched on top but not burnt.
- STEP 3
Meanwhile, whisk together the 5 tbsp of olive oil, the ginger, molasses, honey, mustard, blood orange juice and a good pinch of salt.
- STEP 4
To assemble the salad, layer up the still-warm grilled radicchio and chicory with thin slices of blood orange on a large platter. Drizzle over half the dressing. Use a vegetable peeler to grate over slivers of manchego, then scatter over the toasted walnuts and freshly torn basil leaves. Finally, drizzle over the remaining dressing.
