Tom Kerridge's Radicchio and Spinach Salad
A simple side salad to add freshness and colour to your vegetarian Sunday lunch.
Featured In:
Side Dish Recipes
Ingredients
Salad
Dressing
To serve
Method
Tear both types of radicchio into bite-sized pieces and place them in the bottom of your serving bowl. Add the spinach leaves and mix well with your hands. Sprinkle over the radishes. Now you can cover this bowl and keep it in your fridge until you’re ready for lunch.
Place all the dressing ingredients into a small bowl and season with salt and pepper. Whisk well and set aside.
When you are ready to serve, spoon the dressing over the salad and sprinkle with toasted pine nuts.
Tom’s tip
You can prepare the leaves and dressing ahead but keep them separate then add the dressing to the salad when you are ready to serve.
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