This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.
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A really simple salad that celebrates just a few special ingredients. The slight sweetness of the dressing offsets the bitterness of the radicchio. You can make extra dressing. It keeps well and makes a really nice dressing for any salad, but goes particularly well with bitter or winter leaves.
This makes a nice side salad or starter. Cubed steamed beetroot is a nice addition to this as well.
Serves 4
½ kohlrabi
1 blood orange
10g roasted almond
¼ red onion, sliced and chopped finely
1 radicchio, washed and torn into bite size pieces.
Dressing
1 tablespoon red wine vinegar
2 tablespoon olive oil
1 teaspoon maple syrup
Pinch sea salt & freshly ground pepper
To make the dressing, measure ingredients into a jar and shake well to combine.
To make the salad. Peel your kohlrabi, thinly slice and cut the rounds into quarters. Peel your orange with a knife, trying to remove all the pith. Slice into rounds and then each round into quarters.
Roughly chop the almonds.
Place all your ingredients in a mixing bowl, keeping a few pieces of orange & the almonds back for garnish. Start with 2 tablespoons of dressing, gently mix, add more dressing if you need. Transfer to a serving dish or individual plates, garnish with almonds and blood orange pieces.
