This vibrant winter salad combines the bold, slightly bitter crunch of radicchio with the sweet, smoky flavour of charred persimmons. The refreshing mint leaves add an aromatic note, while the clementine dressing, made with fresh juice, maple syrup, and a touch of sherry vinegar, brings a citrusy brightness to the dish. Topped with roasted almonds for an extra nutty crunch, this salad offers a perfect balance of sweetness, tang, and texture, making it a stunning addition to your seasonal meals.
Number of servings: 4-6
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
For the salad:
Persimmons: 2, sliced into wedges
Radicchio: 2 handfuls, torn
Chicory (optional): 1 handful, torn
Almonds: 50g, chopped
For the dressing:
Clementines: 2 (for juice and zest)
Extra virgin olive oil: 3 tbs
Maple syrup: 1 tbs
Sherry vinegar: 1 tbs
Fresh mint leaves: 10g, finely chopped
Salt and freshly ground black pepper: To taste
Method
Toast the Almonds:
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4.
- Place the almonds on a baking tray and roast for 8-10 minutes, or until golden and fragrant.
- Once done, set aside to cool, then chop into smaller pieces.
Prepare the Persimmons:
- Remove the top leaves from the persimmons and peel them.
- Slice into wedges.
- Heat a griddle pan over medium-high heat and lightly oil it.
- Add the persimmon wedges to the pan and grill for 1-2 minutes on each side until charred and softened. Set aside to cool.
Prepare the Salad Base:
- Tear the radicchio and chicory (if using) into bite-sized pieces and place them in a large salad bowl.
- Add the torn mint leaves to the bowl.
Make the Dressing:
- Juice the clementines into a small bowl.
- Add the zest of one clementine, honey, sherry vinegar, mustard seeds, and olive oil.
- Whisk everything together until well combined.
- Season with salt and freshly ground black pepper to taste.
Assemble the Salad:
- Drizzle the dressing over the salad base
- Add the chopped almonds to the salad and toss gently to combine.
- Carefully add the grilled persimmon wedges on top of the salad to present beautifully.
Nutritional Benefits of Radicchio
Radicchio is not only a colourful addition to your meals but also offers several health benefits. Here’s a simple overview:
Rich in Antioxidants : The deep red colour of radicchio comes from anthocyanins, antioxidants that help protect your cells from damage and may reduce the risk of heart disease and cancer.
Supports Digestion : As part of the chicory family, radicchio contains inulin, a fibre that encourages healthy gut bacteria and aids digestion, helping with issues like constipation.
High in Vitamin C : Radicchio is a good source of vitamin C, which supports your immune system, skin health, and collagen production. It’s especially beneficial in the colder months.
Low in Calories and High in Fibre : Radicchio is low in calories but high in fibre, helping you feel fuller for longer and supporting weight management.
Anti-Inflammatory Properties : The antioxidants in radicchio also have anti-inflammatory effects, which may help reduce inflammation in the body, potentially benefiting conditions like arthritis or inflammatory bowel disease.
When is Best to Eat Radicchio?
Radicchio is available in the UK throughout the year, but its peak season is from late autumn to early spring. During this time, the leaves are at their freshest, with the bitterness mellowed out by the colder weather, bringing out a more balanced flavour. This is when you'll get the most vibrant and crisp leaves, ideal for adding a punch of colour and flavour to your dishes.
While you can find radicchio in most supermarkets year-round, using it during its peak season will ensure the best taste and texture. Whether you're making a salad, roasting, or grilling, autumn and winter are perfect times to enjoy this vibrant vegetable.
