Ingredients
| 70g Castelfranco radicchio, separated into individual leaves | |
| 70g Treviso radicchio, separated into individual leaves | |
| 50g red endive, separated into individual leaves | |
| 250g olive oil roasted breadcrumbs (see recipe) | |
| 150g Tomme au Marc de Raisin, Galway ‘Tom’ or any other Tomme-style cheese, cut into little cubes (see NOTE) | |
| 30g anchovies, finely chopped | |
| 1 handful of Valencia almonds, roughly chopped | |
| 1 pomelo or orange, peeled and segmented into big pieces | |
| FOR THE DRESSING | |
| 2 tablespoons olive oil | |
| 1 tablespoon honey | |
| 5 teaspoons apple cider vinegar | |
| 1 teaspoon Dijon mustard | |
| zest of 2 oranges | |
| sea salt and freshly ground black pepper |
Barbara is my doctor, but she’s also my pal and she adores food. She went to Estela in New York where they have a famous salad made with white endive dotted with anchovies, orange and crisp little breadcrumbs – it’s magnificent. We’ve put our own twist on it using pickled anchovies, Castelfranco radicchio, Tomme au Marc de Raisin cheese, torn pomelo and picada. It’s pure Barbara: zesty, arty and stylish.
View the recipe collection here
Instructions
| 1. | To make the dressing, just put everything in a small bowl and whisk together. |
| 2. | Put all your beautiful leaves on a large serving platter that will do Salad à la Barbara justice and toss them together. |
| 3. | Scatter over the breadcrumbs, cheese, anchovies and almonds, then add your massive pomelo or orange segments and drizzle over the dressing. Trust me, this is now your favourite salad. |
| 4. | OLIVE OIL ROASTED BREADCRUMBS |
| 5. | Preheat your oven to 170°C. |
| 6. | Whizz leftover trim from focaccia or any leftover stale bread in a food processor until it’s broken down into crumbs, then tip them out onto a large baking tray. |
| 7. | Drizzle generously with olive oil, then toast in the preheated oven, stirring every 10 minutes, until crisp. |
| 8. | Allow to cool completely, then store in an airtight container in the fridge for up to a month. |
This is an edited extract
from The Kai Cookbook
by Jess Murphy (Nine
Bean Rows).
Photography:Nathalie Marquez Courtney
See also In Season Chocolate where
Jess shares her favourite chocolatey creations.