serves
2
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 head radicchio, halved
- extra-virgin olive oil, for drizzling
- 3-4 ripe plums, seeded
- salt and black pepper, to taste
- cabernet sauvignon vinegar, for drizzling
- 150 g hazelnuts, lightly roasted, peeled and coarsely chopped
- 50 g thinly sliced guanciale
Instructions
- Preheat a chargrill over high heat or place a wire rack over a stove top. Drizzle the radicchio with oil, then lightly grill on both sides.
- Slice the plums into thin wedges and place in a bowl. Season with a little salt and pepper and drizzle with a little vinegar.
- Break the radicchio leaves apart and place in a bowl. Add a good drizzle of olive oil and vinegar, season and toss gently.
- To assemble, add most of the hazelnuts and the guanciale to the plums and toss gently. Add to the radicchio leaves with an extra drizzle of oil and place on a serving plate. Scatter with the remaining hazelnuts and serve.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
