This is my favourite salad combination of all time. It’s not just the bright splash of colour that perks up a meal, it’s the contrast of bitter radicchio leaves against juicy witloof, all tied together with a garlicky, fruity olive oil dressing. It’s sensational. It hardly needs a recipe, but here you go, just in case ...
1 clove garlic, peeled and crushed 3 Tbsp extra virgin olive 1 Tbsp lemon juice Freshly ground black pepper Flaky sea salt 1 large ball radicchio 1 large witloof ½ cup small basil leaves
1 Put garlic, oil, lemon juice, a little pepper and a couple of good pinches of salt in a bowl big enough to hold the salad. Whisk together with a fork.
2 Trim radicchio, discard outer leaves, then break apart into leaves and break leaves into bite-sized pieces. Add to salad bowl. Trim witloof, discard outer leaves, then cut witloof into rounds or chunks, breaking them apart as necessary. Toss together, add basil, toss again and serve.