RADICCHIO, ORANGE & ANCHOVY SALAD

The industrial norm is for dull or overly bitter radicchio, which is field grown and often harvested before the first frosts. This means we miss out on complex, crisp heads that are so prized in Italy — the result of time-honored tradition and a commitment to flavor.

Seek out forced varieties of radicchio as a sign of quality. Traditional Italian growers will pare back their field-grown plants and replant them in dark sheds, their stems immersed in spring water. Forced this way, dense heads form with a crisp texture and well-balanced bitterness throughout.

RADICCHIO, ORANGE & ANCHOVY SALAD

Ingredients

2 heads Radicchio Tardivo
1 head Rosa del Veneto Radicchio
60ml extra virgin olive oil*
1 small tin or 8 fillets anchovies**
2 navel oranges
Pinch of salt
Twist of black pepper

*we use Senia
**we use Olasagasti

Method

1. Segment the oranges over a bowl to catch all the juices. Squeeze the remaining pulp so that you collect as much juice as possible. Separate the juice from the orange segments. Add salt, olive oil and pepper to the juice to make the dressing.

2. Cut the ends off the radicchio, pick the leaves then wash and dry them.

3. In a bowl, gently toss together the orange segments, radicchio and dressing.

4. Pile onto a plate and lay the anchovy fillets on top.