Grilled radicchio with chicory, watercress and spicy peanut vinaigrette

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the spicy peanut vinaigrette

3 tbsps aged sherry vinegar
2 tbsps soy sauce
1 tbsp grated fresh ginger
2 cloves garlic, chopped
2 tbsps smooth peanut butter
1 tsp asian hot chilli oil
2 tsps honey
1 tsp toasted sesame oil
125ml rapeseed oil
Salt and freshly ground black pepper
Chopped chives, for garnish
Chopped coriander leaves, for garnish
Chopped peanuts, for garnish

For the radicchio salad

2 heads radicchio, cut into quarters
Salt and freshly ground black pepper
Rapeseed oil
2 heads chicory, thinly sliced
1 bunch watercress
For the spicy peanut vinaigrette:
1) Put the vinegar, soy sauce, ginger, garlic, peanut butter, chilli oil, honey and sesame oil in a blender and blend until smooth. With the motor running, slowly add the rapeseed oil until emulsified. If the vinaigrette is too thick, thin with a little warm water. Season, to taste, with salt and pepper.

For the salad:
1) Preheat griddle to high. Brush the radicchio with oil and season with salt and pepper, to taste.

2) Griddle until lightly golden brown.

3) Arrange radicchio, chicory and watercress on a platter and drizzle with the peanut vinaigrette. Garnish with peanuts, chives and coriander seeds.

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