Radicchio, Fennel, Orange & Candied Walnut Salad

Christmas lunch or dinner can be full of healthy options and in Australia, salads or side dishes are perfect for our warm weather Christmases. This is a colourful, beautiful salad side dish to serve alongside a meat main. Radicchio leaves serve as cups and are filled with fennel, orange and candied walnuts for a lovely crunch and sweet bitterness.

Radicchio, Fennel, Orange & Candied Walnut Salad

An Original Recipe by Lorraine Elliott

Preparation time: 20 minutes

Cooking time: 10 minutes

You can make about 20 "cups" out of one head of radicchio

• 12 leaves radicchio
• 1 head fennel, core removed and very thinly shaved
• 1 orange, cut in half horizontally and sectioned
• 1 quantity caramelised walnuts* see recipe below
• 1/2 cup/125ml/4flozs orange juice
• 3 tablespoon fresh dill, chopped
• 1/4 cup extra virgin olive oil

Step 1 - Remove the leaves of the radicchio and wash and pat dry. Lay out on a single layer on a large platter.

Step 2 - Whisk the orange juice, dill and olive oil together. Toss with the fennel and orange sections. Divide the fennel and orange mixture among the radicchio leaves. Add the caramelised walnuts and extra dill at the last minute before serving (so that the walnuts stay crunchy).

Caramelised Walnuts

• 1/2 cup/110g/3.9ozs sugar
• 2 tablespoons honey
• 30g/1oz. butter
• Pinch salt
• 1/8 teaspoon bicarb of soda
• 2.5 cups/275g/9.7ozs walnuts

Step 1 - Line a baking tray with parchment. Heat the sugar, honey, butter and salt in a saucepan and simmer for 5-7 minutes until thick and bubbly. When it starts to caramelise watch it closely (really watch it closely all the time) remove from the heat once it turns a caramel shade. Add the bicarb and walnuts and stir. Pour out onto the prepared baking tray and allow to cool and set (it will be very, very hot so don't touch it for a while).