- 2 garlic bulbs
- 2 red chillies
- 6 T extra virgin olive oil
- 2 radicchio heads, halved lengthways
- 4 grapefruit, peeled
- 4 T brown sugar
- 2 T parsley, chopped
- 2 limes, juiced
- Sea salt, to taste
Preheat the oven to 160°C.
Place the garlic and chilli in the centre of a 30 cm x 30 cm piece of foil. Fold up the sides of the foil, then pour in 4 T extra virgin olive oil. Seal the garlic and chilli in the foil parcel. Roast for 45 minutes.
Heat a griddle pan over a high heat. Drizzle the remaining oil over the cut side of the radicchio and place on the heated griddle pan and grill until charred, about 3 to 5 minutes.
Heat a separate pan over a medium heat. Slice the grapefruit into 1 cm-thick slices and sprinkle with the sugar.
Place the grapefruit slices in the pan and cook until browned on both sides.
Remove the garlic and chilli from the oven, allow to cool slightly, then squeeze the roasted garlic into a mixing bowl. Chop the chilli and add it to the garlic with the olive oil, parsley, lime juice and salt.
To assemble the salad, place the radicchio on a serving platter and add the grapefruit. Spoon over the garlicand- chilli dressing. Season with salt if needed.
Cook’s note: The bitter flavours in this dish are suited to roast chicken or duck. Endive and baby gem lettuce can be substituted for the radicchio. Simply grill both as you would the radicchio.