Magical moments – a winter salad of Radicchio, Carrot and Pear
May 25, 2016
How often do you take the time out to notice the beauty in something that others might just see as ordinary? Can you put on a set of eyes that sees a glimmer of magic in the everyday? What might you walk past today that can bring you a moment of joy?
Today I marveled at the beauty of this radicchio. It looks just like it has come to life from a renaissance painting; there must be an oil masterpiece somewhere with a little gap in it where this radicchio used to be. It’s brings to my mind rich images of a beating heart, full of drama and passion and life.
Today this radicchio gave me a little moment of joy. Just because of it’s beauty. And that is a wonderful thing. I hope to always be able to see the beauty in something so simple. What simple things bring joy to you? Leave a comment and share your moment.
I don’t often buy radicchio or even really see it at my local store, so when this one turned up and gave me a glimmer of that everyday magic I knew I had to bring it home and think of a way to celebrate it. I whipped up this salad, which was just my lunch for one, and it made for a special everyday moment all of my own.
I dressed my salad with a simple balsamic dressing, which made enough for this lunch and to dress another salad later on in the week.
Winter salad of Radicchio, Carrot and Pear
25 minutes
Makes lunch for one, or a side for two… feel free to enlarge the quantities to feed a crowd as part of a feast.
3 radicchio leaves, roughly torn
4 baby carrots, halved lengthways + a drizzle of olive oil and sprinkle of salt
1/2 small pear, thinly sliced
20g (small handful) hazelnuts, roasted and roughly chopped
25g goats fetta, crumbled
+
1 teaspoon runny honey
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
Preheat your oven to 180° C / 350 ° F / Gas mark 4. Place the carrots, drizzled with olive oil and sprinkled with a pinch of salt, into a baking tray and roast for around 20 minutes, or until tender and golden. Remove from oven and allow to cool slightly.
In a small glass jar, shake together the honey, olive oil and balsamic vinegar.
In a bowl tear your radicchio leaves, and scatter with the remaining ingredients – the roasted carrots, the sliced pear, hazelnuts and goats feta. Drizzle with a few teaspoons of the balsamic dressing. Enjoy xx
Winter salad of Radicchio, Carrot and Pear
Print RecipeIngredients
- 3 radicchio leaves, roughly torn
- 4 baby carrots, halved lengthways + a drizzle of olive oil and sprinkle of salt
- 1/2 small pear, thinly sliced
- 20g (small handful) hazelnuts, roasted and roughly chopped
- 25g goats fetta, crumbled
- +
- 1 teaspoon runny honey
- 1 tablespoon olive oil
- 1 1/2 tablespoons balsamic vinegar
Instructions
Preheat your oven to 180° C / 350 ° F / Gas mark 4. Place the carrots, drizzled with olive oil and sprinkled with a pinch of salt, into a baking tray and roast for around 20 minutes, or until tender and golden. Remove from oven and allow to cool slightly.
In a small glass jar, shake together the honey, olive oil and balsamic vinegar.
In a bowl tear your radicchio leaves, and scatter with the remaining ingredients - the roasted carrots, the sliced pear, hazelnuts and goats feta. Drizzle with a few teaspoons of the balsamic dressing. Enjoy xx
Notes
• gluten free • grain free • seasonal • vegetarian •
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