Pink Grapefruit, Chicory and Candied Walnut Salad

11/05/2020

Red & white chicory, grapefruit and walnuts make a sophisticated salad affair full of punchy flavours. The bitterness of chicory leaves is balanced by the sweetness of candied walnuts and the creaminess of mozzarella. A sharp, crunchy colourful salad that can transform a meal into a luxurious thing.

Serves: 4-6

Prepare: 15 minutes

Cook: 10 minutes

Ingredients:

  • 75g walnuts
  • 20g caster sugar
  • ½ tbsp Dijon mustard
  • 25g anchovy fillets, drained and finely chopped
  • ¾ tbsp white wine vinegar
  • 1 sprig rosemary, leaves only, finely chopped
  • 1 shallot, finely chopped
  • 3 tbsp extra virgin olive oil
  • 200g white chicory, roughly chopped
  • 150g red chicory, leaves separated
  • 3 pink grapefruit, peeled and segmented
  • 250g mozzarella di Bufala, drained and torn

1. Preheat the oven to 190°C, gas mark 5. Shake the walnuts in 1 tbsp water, then toss with the sugar. Scatter over a baking tray lined with baking parchment and bake for 6-8 minutes until golden. Set aside to cool.

2. To make the dressing, mix the mustard, anchovies, rosemary, vinegar and shallot together in a bowl. Season, then beat in the oil.

3. On a large serving plate, layer up both types of chicory, the grapefruit and mozzarella. Crumble over the walnuts then drizzle over the dressing and a little of the reserved grapefruit juice.

Tip: An elegant white wine with fruity notes is a top match for this salad.

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