Grilled radicchio, ruby grapefruit, pine nuts, mint and dill

Name: Grilled radicchio, ruby grapefruit, pine nuts, mint and dill recipe
Yield: 6
Ingredients: 1 radicchio, cut into 6 wedges; 250.00 ml each loosely packed mint leaves; 2 ruby grapefruit, segmented; 50g pine nut; Warm flatbreads, to serve (optional); 20.00 ml Dijon mustard; 50ml lemon juice; 100ml extra virgin olive oil

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P80 Grilled radicchio, ruby grapefruit, pine nuts, mint and dill

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by delicious. team

delicious. team

Jun 16, 2023

“The best thing about being an adult is not being able to eat as many lollies as you want; it’s being able to appreciate the bitter and sour spectrum of our palate. Bitter leaves, sour citrus… it’s all in here!” – Louisa Allan and Shuki Rosenboim

1 radicchio, cut into 6 wedges
1 cup each loosely packed mint leaves and dill sprigs
2 ruby grapefruit, segmented
1/3 cup (50g) pine nuts, toasted
Warm flatbreads, to serve (optional)

Vinaigrette

1 tbs Dijon mustard
50ml lemon juice
100ml extra virgin olive oil

Method

1.

For the vinaigrette, whisk the mustard, lemon juice and 1 tsp salt flakes in a medium bowl until combined, then slowly whisk in the oil.
2.

Heat a chargrill pan over high heat. Cook radicchio for 3 minutes each side until lightly charred. Place the herbs, grapefruit, half the pine nuts, a sprinkle of salt flakes and a generous drizzle of vinaigrette in a large bowl and gently toss to coat.
3.

Drizzle a thin layer of vinaigrette over a serving plate. Arrange radicchio on the plate. Season with salt flakes and drizzle over the remaining vinaigrette. Top with the herb and grapefruit salad and sprinkle over the remaining pine nuts.
4.

Serve with warm flatbreads, if desired.