RECIPE

Radicchio, celeriac and blood orange salad

Celeriac is the root of celery stalks and a very underused vegetable. Nutritional highlights include vitamin C and fibre. It's a good source of sodium, potassium, folic acid and vitamins B1, B2 and B6 as well as calcium.

Radiccio is a crunchy, slightly spicy member of the chicory family, rich in vitamin K and phytonutrients. A nutritional powerhouse.

This is a great little salad as a starter or side dish to introduce more diversity into the diet with two little used ingredients.


Ingredients

Serves 2-3
1/4 radicchio
1/4 celeriac, peeled into ribbons
2 blood oranges, peeled and sliced, save any juice
3-4 sprigs of thyme or mint
3 tbsp extra-virgin olive oil
S&P


Method

  1. Remove the outer leaves form the radicchio, then shred it and wash in cold water and spin-dry.
  2. Place in a bowl and scatter in the celeriac ribbons.
  3. Tumble in the rounds of juicy orange and scatter in most of the thyme or mint leaves.
  4. Trickle in half the olive oil, any saved orange juice and season to taste.
  5. Carefully mix then turn out onto a serving platter or plates.
  6. Trickle over the rest of the oil and sprinkle with remaining thyme or mint leaves and serve at once

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