When deciding to make a dish, I gather ingredients which will complement each other and use colour, taste and texture as my focus to excite the senses. For this raddichio salad, I’ve created deep pink/purple hues and textured this with torn red raddichio leaves.
To continue the deep colours and subtle sweetness, add finely sliced purple carrots, beetroot and red crimson grapes. For colour contrast and richness, use a soft creamy goat feta.
The strong sharpness of red onion and red micro herbs make up the final touches of this multilayered, rich-red salad!
