Ingredients
3 radicchio, outer leaves removed
3 slices good-quality bread
3 cloves garlic, peeled and finely sliced
1 large handful pine nuts
1 large handful raisins
extra virgin olive oil
200 ml balsamic vinegar
75 g wild rocket
200 g feta cheese
To make the warm dressing, fry the sliced garlic, pine nuts and raisins in a little olive oil. When the garlic starts to colour, take the pan off the heat and pour in the balsamic vinegar. Most of the liquid will evaporate when it hits the hot pan, so you end up with a sticky dressing. Leave to cool a little.
Roughly tear up the grilled radicchio and bread, and place back in the large bowl. Toss with the dressing, then squeeze out the dressing. Divide the radicchio and bread over your plates. Top with the rocket leaves, any pine nuts and raisins left in the bowl, and crumble the feta over the top.
From Jamie Oliver
3 radicchio, outer leaves removed
3 slices good-quality bread
3 cloves garlic, peeled and finely sliced
1 large handful pine nuts
1 large handful raisins
extra virgin olive oil
200 ml balsamic vinegar
75 g wild rocket
200 g feta cheese
Method
Cut the radicchio into quarters. Grill in a dry, very hot griddle pan until nicely charred on all sides. Remove to a large bowl and griddle the slices of bread.To make the warm dressing, fry the sliced garlic, pine nuts and raisins in a little olive oil. When the garlic starts to colour, take the pan off the heat and pour in the balsamic vinegar. Most of the liquid will evaporate when it hits the hot pan, so you end up with a sticky dressing. Leave to cool a little.
Roughly tear up the grilled radicchio and bread, and place back in the large bowl. Toss with the dressing, then squeeze out the dressing. Divide the radicchio and bread over your plates. Top with the rocket leaves, any pine nuts and raisins left in the bowl, and crumble the feta over the top.
From Jamie Oliver
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