Clementine, walnut and radicchio salad
A beautiful radicchio salad that will brighten up any winter table. Clementines and walnuts complement the bitter radicchio leaves perfectly in this delicious, seasonal salad. Suitable for vegans.
- 1 radicchio finely sliced
- 100 g walnuts toasted
- 4 clementines peeled and broken into segments
- 25 g flat leaf parsley roughly chopped
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- Salt and pepper
First toast 100g walnuts in a dry frying pan for a minute or two, stirring occasionally to turn.
Place your finely sliced radicchio into a large mixing bowl. Add the segments of 4 clementines, the walnuts and 25g roughly chopped parsley. Toss together.
Drizzle over 2 tbsp olive oil and 1 tbsp white wine vinegar. Mix well. Season to taste with salt and pepper.