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Chargrilled radicchio and blood orange dressing

Chargrilled radicchio and blood orange dressing

PT10M

1
Gently heat the blood orange juice in a small pan and reduce it to a syrupy consistency. Whisk in the olive oil until emulsified, then set aside to cool
  • 6 blood oranges, juiced
  • 200ml of extra virgin olive oil
2
Halve the radicchio heads and chargrill until coloured, then dress the radicchio with the blood orange dressing and serve
  • radicchio, 2 heads, washed

Ingredients

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Imperial

  • For the dressing

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