Chèvre Chaud and Radicchio Salad with Anna Søgaard of Bistro Freddie

This Valentine’s, we’ve joined forces to create a recipe set to do the heavy lifting for you: Chèvre Chaud & Radicchio Salad. This dish takes its cue from the radicchio with stilton, pear and toasted walnut dish on the menu at Freddie. It’s the combination of flavours, textures and temperatures — not technical kitchen processes — that make it standout.

Toss bright and bittersweet leaves from Damiano’s Tardivo and Antonello’s Pink Radicchio with Moro Blood Orange dressing and roasted beetroots. Finish with panko-fried Neal’s Yard Dorstone Goat’s Cheese and grilled Treviso. Choose a Radicchio, Not Roses Recipe Box for the core ingredients and recipe card at a tap.

Chèvre Chaud and Radicchio Salad

Ingredients

1 Radicchio di Treviso
1 Pink Radicchio
1 Radicchio Tardivo
2 Moro Blood Oranges
2 red beetroots
Red wine vinegar
Extra virgin olive oil
Sea salt
Black pepper
180g Neal’s Yard Dorstone goat’s cheese
150g egg yolk
150g milk
150g panko breadcrumbs
150g plain flour
500g neutral oil (sunflower or vegetable)

Method

First, prepare the dressing using equal parts freshly squeezed Moro Blood Orange juice, red wine vinegar and olive oil. Season with sea salt and black pepper to taste. Set aside.

Peel the beetroots and cut into wedges. In a baking dish, toss with 4 tbsp water, 1 tbsp olive oil and a pinch of sugar and salt. Foil wrap and roast at 175°C for 25 minutes. Uncover and roast for a further 20 minutes. Set aside to cool.

To coat the goat’s cheese, prepare three bowls: one of flour, one of egg yolk whisked with milk and one of panko breadcrumbs. Cut the cheese into eight equal sized cubes. Toss each in flour, then egg, then panko breadcrumbs. Heat oil in a pan to 175°C and fry cubes until golden. Remove from the oil with a slotted spoon and drain on a paper towel. Season with salt.

Prepare the radicchio. Cut the Treviso head into quarters lengthways, drizzle with good olive oil and place under a hot grill until the leaves are charred and wilted. Pull the leaves of the Tardivo and Pink Radicchio from their stems and toss with the beetroot and dressing. Pull apart the charred Treviso and combine with the rest. Pile the salad onto a plate, place the goat’s cheese on top and serve immediately.