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TREVISO SALAD |
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IngredientsServes 4
This makes a simple starter or light lunch. If you want to make it slightly more substantial serve with a few slices of mozzarella cheese. You can also add a little fresh basil to the vinaigrette or mix some finely sliced red onions into the salad for added oomph.
1 red pepper, quartered and seeded
200g green beans, trimmed
1 clove garlic, finely diced
2 tablespoons white wine vinegar
6 tablespoons good extra virgin olive oil
salt and freshly ground black pepper
1 head curly endive
1 head radicchio di Treviso
5 fat green olives, diced
Method
Turn on the grill and place the quartered red pepper skin side up underneath it. Once their skin is blistered and blackened remove to a bowl and cover until cool enough to handle. Then peel and cut into thick strips. Place in a large mixing bowl.
Meanwhile, drop the green beans into a pan of boiling water and cook for about 5 minutes or until tender. As soon as they are ready, drain and spread out to cool on a plate. This allows them to retain more flavour.
Whisk together the garlic, vinegar and olive oil, then season to taste.
Cut out the heart of the curly endive, wash and - if possible - dry in a salad spinner. Add to the mixing bowl. Wash the Treviso while still attached to its stem then slice off its leaves. Discard any that are discoloured or damaged. Gently dry the rest on paper towelling and add to the curly endive with the beans and olives. Mix in the dressing and serve immediately. If feeling chic, arrange in spiky, airy piles on each plate.
This recipe was kindly provided by Sybil Kapoor
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