Pink radicchio, anchovy and sesame salad
Can’t get enough of pink radicchio, it is so pretty! Makes me happy every time I see it. Simple, very insta friendly (yak) bowl of pink beauty! I make my dressing with anchovies because anchovies are a pure umami bomb but if you prefer this dish vegan or vegetarian simply just exclude the them.
Ingredients
2-3 heads of pink radicchio, picked, individual leaves
toasted sesame seeds
pulverised seaweed
For the dressing
1 garlic clove, grated
3 anchovies in oil
1-2 tsp sesame oil
1 lemon juice and zest
black pepper
2 dl grape seed oil
ice cold water
Method
In a tall container blitz together anchovies, garlic, lemon juice and zest with a hand mixer.
Add the sesame oil and drizzle the grape seed oil until incorporated, just like you would with a mayonnaise.
Carefully drip in some water so it’s a little lighter.
Taste so it is balanced, if not add a little more if either salt, lemon, pepper or oil.
In a large bowl add the leaves and a dollop of the dressing, carefully toss the leaves until covered.
Plate the leaves on a big plate or bowl, sprinkle with sesame seeds and powdered seaweed.
