Radicchio Salad Recipe - Great Italian Chefs

In this recipe Fabrizio Marino creates a dish far more picturesque than your average salad. Made from radicchio and cabbage leaves and adorned with all manner of exciting sauces and purées, this bold and bright vegetarian dish is a true feast for the senses.

Ingredients

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Pâté of cannellini beans

200g of cannellini beans, dried
40g of tahini
40g of extra virgin olive oil
1 pinch of chilli, chopped, or chilli powder
salt

Carpaccio of radicchio with red wine

1 radicchio, leaves separated
1l red wine
50g of red wine vinegar
20g of cane sugar
10g of salt

Carpaccio of green cabbage

1 cabbage, small, or 1 Chinese cabbage, leaves separated
salt

Carrot purée

100g of carrots
20g of extra virgin olive oil
10g of salt

Cream of green leaves

200g of celery, spinach, cabbage or mint leaves
5g of cornflour
5g of salt

Red wine reduction

40g of sugar
30g of water
50g of red wine vinegar
1l red wine, good quality

Almond and beetroot mayonnaise

200g of almond milk
8g of salt
25g of lemon juice
350g of sunflower oil, cold pressed
30g of beetroot purée
salt

To serve

toasted sesame oil
olive oil, spicy
sesame seeds
sea salt
chopped chives
edible flowers

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Soak the cannellini beans overnight in water at room temperature

200g of cannellini beans, dried

The next day, drain, wash and cook the beans in a pressure cooker with fresh, unsalted water for about 13 minutes or until they become very soft

Once the beans are cooked, drain (reserving the cooking liquid) and set aside in a colander for about 1 hour

Blend the beans in a food processor until you obtain a thick paste. Place the mixture in a bowl and season with tahini, extra virgin olive oil and salt. If the paste is too thick, add a little of the reserved cooking liquid. Reserve

40g of tahini
40g of extra virgin olive oil
salt

To make the carpaccio of radicchio, bring the wine, red wine vinegar, sugar and salt to the boil then add the radicchio leaves and blanch for 1 minute. Refresh in iced water with a dash of red wine vinegar to preserve the colour. Set aside until required

1l red wine
50g of red wine vinegar
20g of cane sugar
10g of salt
1 radicchio, leaves separated

Blanch the green cabbage leaves in boiling water for 30 seconds then refresh in salted iced water and reserve

1 cabbage, small, or 1 Chinese cabbage
salt

To make the carrot purée, peel the carrots and cut into slices. Heat a small pan over a medium heat and add the oil, carrots and salt. Cook with the lid on for about 15 minutes, adding a little water if necessary

100g of carrots
20g of extra virgin olive oil
10g of salt

When the carrots are cooked through, blitz in a blender until a smooth purée is obtained

To make the cream of green leaves, blanch the leaves in boiling water for 1 minute, then refresh in iced water. Drain well and pass through a fine sieve

200g of celery, spinach, cabbage or mint leaves

Dissolve the cornflour in 30g of cold water. Place the purée in a saucepan, bring to the boil and add the cornflour paste, whisking until the mixture thickens. Allow to cool then season to taste

5g of cornflour
5g of salt

For the red wine reduction, dissolve the sugar in a little water in a small saucepan. Heat until the mixture reaches 121°C on a sugar thermometer, then add the vinegar and reduce by half. Add the wine and reduce by 3/4, it should be syrupy. Leave to cool

40g of sugar
30g of water
50g of red wine vinegar
1l red wine, good quality

Place the almond milk, salt and lemon juice in a bowl and blitz with a hand blender. Slowly add the oil and emulsify until you achieve a thick mayonnaise

200g of almond milk
8g of salt
25g of lemon juice
350g of sunflower oil, cold pressed

Add the beetroot purée and mix to combine. Season with salt to taste and check the acidity

30g of beetroot purée
salt

To plate, place two drops of pâté on each plate, lay the carpaccio of cabbage and radicchio like butterfly's wings on top of the pâté and dress with the carrot purée, green leaf cream, sesame oil, spicy olive oil, salt and sesame seeds

toasted sesame oil
olive oil, spicy
sesame seeds
sea salt

Create a landscape by placing some drops of wine sauce and beetroot mayonnaise around the plate. Sprinkle over the chopped chives, decorate with edible flowers and serve