Radicchio salad with creamy avocado dressing - an introduction to the bitter leaves

Radicchio is a funny thing. When I first ate it I called it Ridiculous Radicchio. It's bitter taste left me astounded that anyone would ever want to eat it. Let alone adore it as many Italians do. That was until I learnt how to treat it. The bitter leaves need to be paired with salty, sour or sweet flavours. I developed this recipe as an introduction to this wonderful bitter leaf. The creamy dressing and the addition of romaine lettuce dials down the radicchio bitterness. Once you have acclimatised to this flavour you can eliminate the romaine and eventually enjoy just radicchio with a drizzle of very good balsamic and sea salt.

1 radicchio, roughly sliced

1 romaine, roughly sliced

1 very ripe avocado

2T balsamic vinegar

1T extra virgin olive oil

100g sundried tomatoes in oil, roughly chopped

Salt, to taste

Crushed help seeds (optional)

Mash the avocado, add the vinegar and oil. Mix well. Add to the leaves and massage the dressing in. Add the tomatoes and salt, mix and place in a serving bowl. Scatter the hemp seeds on top.

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