Radicchio and orange salad

Name: Radicchio and orange salad
Yield: Serves 4
Ingredients: 1 radicchio; 1 recipe fresh cheese; sea salt; 1 tbsp Douglas fir vinegar or white wine vinegar; 1 orange; ½ tbsp cold-pressed rapeseed oil; 1 tbsp Douglas fir vinegar or white wine vinegar; 2 tbsp buckwheat

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

Bitter, sweet, crunchy, creamy – this salad is perfect by itself or as an accompaniment to a larger dish. Douglas fir is a pine needle that has incredible citrussy notes. It makes a fantastic vinegar that marries perfectly with the orange in this salad.

Ingredients

2 tbsp buckwheat
1 orange
1 tbsp

Side dish
Winter
Vegetarian

Method

Toast the buckwheat in a dry frying pan over a medium heat, moving continuously.

Using a small, sharp, serrated knife, cut the skin off the orange, making sure there’s no pith left. Cut out the individual segments over a bowl to catch all the juice, discarding any pips or bits of membrane. Squeeze any last bits of juice from the leftovers.

Pass the orange juice through a fine si