radicchio, carrot and blood orange salad

A vibrant, healthy seasonal salad.

1 small head of raddichio (use chicory if not available)
2 blood oranges
1/2 beetroot, thinly sliced (I used chioggia, which has an attractive red and white “candy stripe” appearance, but any other variety is fine)
2 carrots
16 black olives (stone in)
1/2 red onion, sliced thinly
1 tbsp pistachio kernels

For the Dressing:
75 g extra virgin olive oil
1 clove garlic, very finely chopped
juice of half a lemon
1 tbsp fresh mint leaves, finely chopped
1 tbsp fresh parsley finely chopped
1 tbsp water

View the full recipe at The Circus Gardener’s Kitchen →