Tropical radicchio salad

It’s been a month since my graduation at Matthew Kenney’s Fundamentals of Plant based cuisine and I have decided to share one of the dishes I created for my final exam.  The inspiration for this dish came from my quick and sweet visit to my home town where you don’t just find local produce at the farmers market. Your run into all different kinds of fruits and veggies – some organic other imported, yet it doesn’t matter.. They all look wonderful! This is the first dish of a three course menu and my goal was to combine European flavours with exotic ingredients to bring some warmth into this cold time of the year. The final product is this tangy salad with overwhelming flavours and I must say I’m pretty proud of it, but I’ll let you decide on your own 🙂


Tropical radicchio salad

Roasted mango:
½ mango sliced
½ tsp olive oil
¼ tsp chilli pepper flakes
Pinch of salt

Preheat oven to 200°C. Gently coat mango slices with olive oil and sprinkle with chilli pepper flakes and salt. Spread on a baking sheet and roast for 10 – 15 minutes. Cool.

Grilled radicchio:
1 medium radicchio
½ tsp olive oil
Dash of powdered garlic
Pinch of salt

Heat an iron cast grill until very hot. Toss radicchio in olive oil and season with garlic and salt. Grill until it starts changing color, then remove from heat. Set aside.

Toasted walnuts:
¼ cup roughly chopped walnuts

Toast them in a small pan over medium heat until aromatic.

¼ cup lemon juice
1 tbsp agave
1 tbsp white vine vinegar
1/3 cup olive oil
1 tbsp fresh basil leaves

Combine lemon juice, agave and white vine vinegar, whisk in olive oil. Transfer to a blender and quickly blend in basil leaves. Strain.


Toss some arugula with vinaigrette. Place it on a plate, off centre, loosely grouped together. Add mango slices on top, then continuing with radicchio sticking it vertical in arugula. Sprinkle walnuts on top and drizzle with vinaigrette if desired. Edible flowers and micro greens go well with it, if you want to bring your plating to the next level 😉


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