SEPTEMBER NOURISHMENT

Raw Radicchio & Chestnut Salad (VEGAN)

• INGREDIENTS

  • 1 Large Radicchio (or 2 small) (300g)

  • 5–6 Medium Artichokes, trimmed (300g)

  • 3–4 Whole Fresh Raw Chestnuts (30g)

  • 2–3 Garlic Cloves, peeled (10g)

  • 300g Extra Virgin Olive Oil

  • 100g Water

  • 1 tsp Salt

  • Lemon Juice to taste

• RECIPE

  1. Quarter the trimmed artichokes, put them in a pan with the EVOO, water and garlic. 

  2. Cook on a low to medium heat until the water has driven off entirely and the artichokes are soft, golden and properly caramelised. Watch them closely at the end so they colour rather than burn.

  3. Strain the artichokes, keeping every drop of the oil. 

  4. Chop the radicchio into bite-sized pieces and dress generously with the artichoke oil, salt, lemon juice and toss well with the artichokes.

  5. Grate the raw chestnuts over the top in a fine snow. 

  6. Serve immediately.

  Portion: serves two.