Entertaining

Radicchio panzanella with pickled radish and lemon and parmesan vinaigrette

Name: Radicchio panzanella with pickled radish and lemon and parmesan vinaigrette
Yield: 8
Ingredients: 1 cup (250mL) extra virgin olive oil; 225g halloumi, crumbled; 2 sourdough panini rolls, thinly sliced on the angle; 1 garlic clove, finely grated; 1 bunch radicchio, leaves separated; 1 red onion, thinly sliced; 2 zucchinis; 200g Italian olives; 1 tsp fennel seeds; ½ cup (125ml) apple cider vinegar; 1 tbs caster sugar; 1 bunch mixed radishes, thinly sliced; ½ bunch dill, sprigs picked; 1/3 cup (80mL) extra virgin olive oil; Finely grated zest of 2 lemons; Juice of 2 lemons; 50g freshly grated parmesan; Extra parmesan to serve

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https://healthimprovements.info/recipes/radicchio-panzanella/l22217g7 — Radicchio panzanella

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by SPONSORED POST

Dec 01, 2018

This salad looks like a work of art and tastes even better. It's simple to prepare, yet is layered with complexity of flavour and texture that brings it crunchiness, tanginess, saltiness, sweetness and bitterness. Its fried, crumbled halloumi and scrolling zoodles are both highly memorable touches.

1 cup (250mL) extra virgin olive oil
225g halloumi, crumbled
2 sourdough panini rolls, thinly sliced on the angle
1 garlic clove, finely grated
1 bunch radicchio, leaves separated
1 red onion, thinly sliced
2 zucchinis
200g Italian olives

Pickled radishes

1 tsp fennel seeds
½ cup (125ml) apple cider vinegar
1 tbs caster sugar
1 bunch mixed radishes, thinly sliced
½ bunch dill, sprigs picked

Lemon parmesan vinaigrette

1/3 cup (80mL) extra virgin olive oil
Finely grated zest of 2 lemons
Juice of 2 lemons
50g freshly grated parmesan
Extra parmesan to serve

Method

1.

Heat half the oil in a frypan over high heat. Add halloumi and cook, stirring frequently, for 4-5 minutes or until golden. Remove with a slotted spoon and set aside on paper towel to cool. Drain oil into a bowl and toss with sourdough and garlic. Return to frypan with remaining ½ cup (125mL) oil over medium high heat. Add bread and cook, stirring frequently, for 5 minutes or until bread is toasted and golden. Set aside on paper towel.
2.

For pickled radishes, toast fennel seeds in a saucepan over high heat until aromatic. Add vinegar and sugar, and cook, swirling pan regularly, for 1 minute or until sugar dissolves. Bring to a simmer, then pour over radish in a heatproof bowl. Stand for 5 minutes to pickle slightly. Add dill sprigs and chill until required.
3.

For the dressing, whisk all ingredients in a bowl
4.

Arrange radicchio, beetroot and onion on a serving platter, spoon over 2 tbs of the dressing and scatter with half of the halloumi. Use the Kenwood Chef Sense Elite XL Spiralizer to create zucchini noodles. Arrange over salad. Finish with more dressing, olives, crispy bread, halloumi and extra parmesan. Top with pickled radishes, and serve remaining alongside.