Name: Radicchio salad with port-glazed figs and pickled beetroot
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8-10
Ingredients: 6 figs, halved lengthways; 2 tbsp grapeseed oil, plus extra for drizzling; 250 gm stracciatella; 2 small heads radicchio, leaves separated; 60 gm (⅓ cup) roasted hazelnuts, coarsely chopped; 1 bunch chives, cut into 2cm lengths; 1 cup (loosely packed) purple shiso leaves; BEETROOT-PICKLED SHALLOTS; 1 beetroot, peeled, coarsely grated; 250 ml (1 cup) each Sherry vinegar and white vinegar; 120 gm brown sugar; 30 gm muscovado sugar; 60 ml (¼ cup) ruby port; 4 bay leaves; 1 tbsp coriander seeds, lightly toasted and crushed; 10 small golden shallots; PORT GLAZE; 500 ml (2 cups) ruby port; 2 tsp balsamic vinegar; 1 tsp brown sugar; 6 each whole cloves and whole pepperberries (see note)

Radicchio salad with port-glazed figs and pickled beetroot

A fresh, crunchy, fruity and festive salad for summer.

purple radicchio salad with figs and pickled beetroot on white serving bowl on white tablecloth

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Serves 8-10

Prep

30M

Cook

30M

Total

This tonal, purple-hued radicchio salad will be the shining star among the selection of sides on your Christmas table. Its playful combination of flavours and textures – fresh, grilled and pickled elements – work harmoniously to add complexity to every bite.

Note, the recipe duration does not include infusing (2 hours), and pickling (2 hours). The first step can be completed ahead of time.

Ingredients

6 figs, halved lengthways

2 tbsp grapeseed oil, plus extra for drizzling

250 gm stracciatella

2 small heads radicchio, leaves separated

60 gm (⅓ cup) roasted hazelnuts, coarsely chopped

1 bunch chives, cut into 2cm lengths

1 cup (loosely packed) purple shiso leaves

BEETROOT-PICKLED SHALLOTS

1 beetroot, peeled, coarsely grated

250 ml (1 cup) each Sherry vinegar and white vinegar

120 gm brown sugar

30 gm muscovado sugar

60 ml (¼ cup) ruby port

4 bay leaves

1 tbsp coriander seeds, lightly toasted and crushed

10 small golden shallots

PORT GLAZE

500 ml (2 cups) ruby port

2 tsp balsamic vinegar

1 tsp brown sugar

6 each whole cloves and whole pepperberries (see note)

Method

For beetroot-pickled shallots, combine all ingredients except shallots in a saucepan and bring to the boil. Remove from heat; set aside for flavours to infuse (2 hours). Place shallots in a heatproof bowl and cover with boiling water to soften. Set aside to cool, then peel. Halve widthways, then separate petals. Strain pickling liquid into a clean saucepan (discard solids). Add shallots and bring to the simmer over medium-high heat and cook for 2 minutes; remove from the heat and set side to pickle (2 hours). Transfer to plastic container and refrigerate until required.

For port glaze, combine all ingredients in a saucepan over high heat. Cook until glaze is reduced by two-thirds (10-12 minutes); remove from the heat and set aside to cool.

For dressing, drain pickled shallot mixture, reserving 1½ tbsp pickling liquid. Combine grapeseed oil, 1½ tbsp port glaze and reserved pickling liquid in a small bowl, season, then set aside.

Preheat oven to 160°C fan-forced. Preheat a lightly greased barbecue or char-grill pan to high. Drizzle figs with oil and lightly grill, cut-side down, until charred (1 minute). Transfer to a baking tray lined with baking paper, brush generously with port glaze and roast until tender (4-5 minutes). Cool.

To serve, spoon half the stracciatella in base of a large serving bowl. Arrange radicchio and figs on top. Spoon over remaining stracciatella, drizzle with dressing, then scatter with hazelnuts and herbs.