This sort of salad can be served with some slow-cooked meats, maybe a chunky fillet of fish, but I would argue that they really don’t need any big additions. However, true to the You Bring The Wine brand, I would hold that it’d be a real shame not to serve up some toasted bread to mop up any drizzle of dressing escaping from the leaves onto the plate.
Serves: 4
Prep time: 10 minutes
Cook time: 30-40 minutes
Photography: Chloe Hardwick
Styling: Elena Silcock
Season: Winter
Ingredients
For the salad
200g radishes, finely sliced
1 lemon
1 head radicchio
1 head red chicory
200g pack cooked beetroot
3 tbsp olive oil
1 tsp horseradish
1 tsp honey
75g hard ricotta or pecorino, shaved
50g black olives, pitted and halved
Dill and chives, to serve
For the savoury granola
50g oats
50g hazelnuts, roughly chopped
1 tbsp sesame seeds
1 tbsp olive oil
1 tbsp maple syrup
Method
-
Make the savoury granola. Heat the oven to 160°C/140°C fan/gas mark 3. Toss all the ingredients together in a bowl along with a big pinch of salt and pepper, then tip onto a baking sheet lined with baking paper. Toast for 30-40 mins until golden and crisp. Set aside to cool.
-
Toss the radishes with the juice from half of the lemon. Add a pinch of salt and set aside to lightly pickle. Pull the leaves from the radicchio and chicory from the stalk and tip into a bowl.
-
Cut a small snip into the beetroot packet and tip 2 tbsp of the red juice into a small jug or mug. Drain the rest, then slice the beets into wedges and add to the bowl.
-
Add the olive oil, horseradish, honey and the juice from the remaining lemon half to the jug or mug with the beet juice. Season well and whisk to create a dressing. Taste and adjust, adding a little more lemon juice or honey to taste.
-
Add the olives and most of the cheese shavings to the large bowl, along with a scattering of the herbs and the pickled radishes. Add the dressing and toss well. Tip onto a large plate, scatter with the remaining herbs and cheese shavings. Top with the savoury granola and serve.
Read more: You Bring The Wine
Ellie started her newsletter You Bring The Wine back in December 2020, gifting us with crazy good, easy and delicious recipes. Throw in a healthy dose of kitchen tips, good humour and photography by Chloe Hardwick, it’s the kind of stuff we genuinely want piling up in our inbox.
— about the author
