Grilled radicchio & kale salad with orange & hazelnuts
3½ tbsp balsamic vinegar
2 tbsp pomegranate molasses
4 tsp runny honey
1 shallot, very finely chopped
½ red chilli, finely chopped
60ml olive oil
1 head radicchio, trimmed & cut into 8 wedges
1 bunch kale, stems removed, leaves roughly shredded
1 orange, pith removed & cut into half-moons
1/4c blanched hazelnuts, toasted & roughly chopped
1 1/2 tsp toasted sesame oil
Fine sea salt & black pepper
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In small mixing bowl, whisk first 5 ingredients together with 1/8th tsp salt & good grind of pepper. Slowly drizzle in olive oil, whisking continuously.
Place radicchio & kale in large bowl. Add half of dressing, ¼ tsp salt & grind of pepper. Toss gently to combine.
Place a well-oiled griddle pan on high heat & once smoking, add radicchio & kale in batches, cooking until charred in places but not completely wilted, about 1- 1 1/2 min. Transfer to a tray while you continue with the rest.
Toss oranges in the remaining dressing until well coated.
To serve, arrange radicchio, kale & oranges on serving platter & spoon over some of the dressing. Sprinkle with hazelnuts, drizzle with sesame oil & serve.
ottolenghi.co.uk/recipes/grilled-radicchio-and-kale-salad-with-orange-and-hazelnuts