Chargrilled radicchio and blood orange dressing

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With just three ingredients, this simple recipe from Chef Ollie Moore would make a beautiful and unusual addition to a dinner party or lunch. Chargrilling adds colour and a smoky flavour, while the fragrant blood orange and olive oil dressing adds both sweetness and depth to counter the slight bitterness of the radicchio.

First published in 2015
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For the dressing


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
Halve the radicchio heads and chargrill until coloured, then dress the radicchio with the blood orange dressing and serve
First published in 2015

Ollie Moore combines expert technique with lesser known ingredients to create truly unique dishes full of interesting, tasty flavours.

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