Radicchio salad with port-glazed figs and pickled beetroot
Dec 09, 2025 03:00 AM
This tonal, purple-hued radicchio salad will be the shining star among the selection of sides on your Christmas table. Its playful combination of flavours and textures – fresh, grilled and pickled elements – work harmoniously to add complexity to every bite.
Note, the recipe duration does not include infusing (2 hours), and pickling (2 hours). The first step can be completed ahead of time.
Ingredients:
- 6 figs, halved lengthways
- 2 tbsp grapeseed oil, plus extra for drizzling
- 250 gm stracciatella
- 2 small heads radicchio, leaves separated
- 60 gm (⅓ cup) roasted hazelnuts, coarsely chopped
- 1 bunch chives, cut into 2cm lengths
- 1 cup (loosely packed) purple shiso leaves
Beetroot-pickled shallots
- 1 beetroot, peeled, coarsely grated
- 250 ml (1 cup) each Sherry vinegar and white vinegar
- 120 gm brown sugar
- 30 gm muscovado sugar
- 60 ml (¼ cup) ruby port
- 4 bay leaves
- 1 tbsp coriander seeds, lightly toasted and crushed
- 10 small golden shallots
Port Glaze
- 500 ml (2 cups) ruby port
- 2 tsp balsamic vinegar
- 1 tsp brown sugar
- 6 each whole cloves and whole pepperberries
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
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