The tail end of winter has to be celebrated and what better way to celebrate than with the last clementines and some radicchio. The colours look amazing on the plate and the flavours also work together like a treat too. Bitter radicchio + sweet acidic clementines + creamy buratta = a simple salad packed with flavour. Plus it looks amazing when served. I always think a colourful plate of food will also make a very tasty dish to eat. The green dressing add the extra zing.
Radicchio, clementine and burrata salad
Preparation time: 15 minutes
Serves 4 as a starter
2 radicchios, washed and leaves separated
4 clementines, peeled and sliced
200g burrata, drained
large bunch of parsley, washed and tough stalks removed
juice of half a lemon (maybe a little extra depending on the juiciness of your lemon)
zest of one lemon
Good glug of extra virgin olive oil plus a little extra
generous pinch of salt
pinch of sugar
Blitz the ingredients for the dressing in a blender until smooth paste. Taste the dressing. Adjust with extra lemon juice and salt if needed.
Divide the radicchio leaves and clementines between 4 bowls. Tear the burrata apart and add drizzle on the dressing. Add a swirl of olive oil on top with a sprinkle of salt. Serve immediately.
*I sometimes add add half a chilli for a spicy kick to the dressing.
Photo: Lara Messer Styling: Frankie Unsworth