- 70 g hazelnuts
- 1 radicchio head
- 3 clementines
- For the dressing
- 2 T fresh young rosemary leaves
- 2 garlic cloves
- 6 anchovies fillets
- 1 clementine, juiced
- 120 ml olive oil
Preheat the oven to 160°C.
Place the hazelnuts on a baking tray and roast for 5 minutes. Check whether the brown skins can be rubbed off easily. If not, roast for a further 5 minutes, taking care not to burn the nuts. Use a clean tea towel to rub off the skins.
Separate the leaves of the radicchio, rinse and dry them, and set the whole leaves aside.
Peel the clementines and remove the pith and membranes from the segments.
Place the radicchio leaves on a platter, add the clementine segments and hazelnuts and drizzle over the dressing.
Serve as a starter or part of an antipasti spread with extra dressing on the side.
To make the dressing, mash the rosemary leaves, garlic and anchovy to form a paste. Add the clementine juice and stir to combine. Slowly whisk in the olive oil.