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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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Ingredients
Metric
Imperial
- radicchio, 2 heads, washed
For the dressing
- 6 blood oranges, juiced
- 200ml of extra virgin olive oil
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Method
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
First published in 2015
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