Radicchio Salad


I’m a big fan of bitter. My favourite drink before I became vegan (…and kinda stopped drinking) was Campari. Italians have a thing for bitter flavours. I remember when visiting friends in Salento we were forever being offered this insanely bright orange drink in a tiny glass bottle. As a child it was way too exciting to turn it down. I have to say I didn’t really enjoy it at that age, but now that my taste palate has grown, I love bitters! I’d just like to clarify the bright orange drink was non-alcoholic. Italians know what aperitif I’m talking about.


So…radicchio is my dream salad leaf. For starters, it is so incredibly beautiful, but it’s also wildly bitter and bursting with health benefits. The fresh deep-purple leaves are full of Vitamin K, which is good for strengthening bones and has also been linked to treating patients with Alzheimer’s! And if it couldn’t get any better this remarkable leaf is packed full of minerals, vitamins and antioxidants – some of which are said to fight off harmful ultra violet rays! Err I think we should be giving this little guy some more credit – Superhero food.



Radicchio grows well all year round, but prefers cooler weather and can even withstand a British winter! In this salad I’ve paired the bitter leaves with juicy pomegranates (in season) and some toasted almonds. Lovely as a side with some pasta.







1          Radicchio

½        Pomegranate

50g     Toasted flaked almonds

1tbsp  Agave syrup (optional)

3tbsp  Olive Oil

2tbsp  Balsamic Vinegar

Salt and Pepper


  1. Toast the almonds. You can do this in a dry frying pan or in the oven.
  2. Roughly slice the radicchio and wash. Place in a bowl with the pomegranate seeds and toasted almonds.
  3. Make the dressing and add to the bowl and mix.


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