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Agrodolce radicchio salad with sapa and burrata
Serves 2 Starters and mains
Ingredients
- 2tsp red wine vinegar
- 2tsp sapa (grape molasses) or pomegranate molasses
- 4tbsp extra virgin olive oil, plus extra to fry and drizzle
- 2 radicchio heads
- approx. 200g stale bread, torn into small pieces
- 2 small burrata balls
- handful rocket or other green leaves (optional)
- a few parsley or mint leaves
For the agrodolce radicchio
- 1 radicchio head or 1 cauliflower or 2 courgettes
- 1 small tumbler apple or white wine vinegar, or a mixture of both
- 2tsp salt
- 1⁄2 small tumbler sugar
- approx. 70ml extra virgin olive oil
Method
Slice the vegetables for the
agrodolce, in any way you
like, and put them in a large,
clean preserving jar. Bring the
tumbler of vinegar, a small
tumbler of water, salt, sugar and
olive oil to the boil and stir to
dissolve all the sugar, then pour
over the sliced vegetables, seal
the jar and leave to cool. If not
using straightaway, store in the fridge for up to 2 weeks.
Whisk the red wine vinegar, sapa or pomegranate molasses and oil with some salt, taste for seasoning and adjust if necessary.
Pull the leaves away from the
radicchio heads, put them in
a bowl and dress them lightly
with the dressing. Arrange
them on a platter along with the
agrodolce radicchio.
In a frying pan, fry the bread pieces in a little olive oil until golden brown.
Place the burrata in the
centre of the salad, scatter over
the still-warm croutons and
drizzle a little extra virgin olive
oil over. Sprinkle the rocket
or other green leaves and the
fresh herbs over to serve.
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