Side Servings
Radicchio-and-celery leaf salad
4
Easy
15 minutes
“Can’t find radicchio? Use any lettuce of your choice. And if you’re not a fan of Gorgonzola, Parmesan shavings are also an option here.” – Abigail Donnelly
Wine/Spirit Pairing
Woolworths Vinho Verde 1-litre
Ingredients
Method
-
For the dressing:
- 1 T Woolworths ’nduja paste
- 2 T sherry vinegar
- 4 T olive oil
- 2 cloves garlic, smashed
- sea salt and freshly ground black pepper, to taste
- 1 head radicchio, leaves separated and torn
- 1 cup celery leaves, loosely packed
- 100 g Gorgonzola, crumbled
- toasted walnuts, for serving (optional)
Method
Ingredients
1. To make the dressing, whisk together the ‘nduja paste, vinegar, olive oil and garlic. Season to taste.
2. Combine the radicchio and celery leaves in a large bowl. Drizzle over the dressing and toss gently to coat.
3. Arrange the dressed salad on a serving platter. Scatter over the Gorgonzola and top with the toasted walnuts, if using.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones
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