Images courtesy of Cassell Illustrated
Ingredients
(serves four people)
2 heads radicchio; 2 oranges, peeled and thinly sliced;
8 tbsps extra virgin olive oil;
1 loaf ciabatta, neatly sliced;
1 garlic clove, peeled; 150g (5oz) Gorgonzola cheese;
10 walnuts, shelled and coarsely chopped;
sea salt and freshly ground black pepper.
Preparation
First, make the salad. Wash and thoroughly dry the radicchio. Separate the leaves and arrange on a flat serving platter then scatter the orange slices over the leaves. Sprinkle with a little of the olive oil and season lightly with salt and a generous grinding of black pepper.
Set aside until required, but for no longer than 30 minutes, otherwise the leaves will go limp and soggy.
Discard the two ends of the loaf (you could use them to make breadcrumbs). Arrange the slices of bread on a grill pan and brown on both sides until crisp and warmed through. Rub lightly with the garlic.
Meanwhile, mash the Gorgonzola with a fork until smooth. When the bread is ready, brush each slice lightly with the remaining olive oil. Spread all the slices evenly and generously with the mashed Gorgonzola and sprinkle each one with the chopped walnuts.
Arrange on the bed of salad and serve at once.
