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Snow Foods: Friulian Winter Salad |
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Serves 4 as a main course orÌý6 as a starter
The vacuum packed chestnuts are perfect for this. In northern Italy they use treviso, with it’s long slender crimson leaves for this salad, but it’s hard to get hold of here so I have used radicchio instead. Look for speck – a delicious spicy bacon – in a good Italian deli.
Ingredients
230g leaves, a mixture of radicchio, watercress and chicory
150g speck or unsmoked bacon in the piece
150g spicy Italian sausage
125g cooked chestnuts
1 1/2 tbs groundnut oil
30g toasted walnuts
seeds from 1/2 pomegranate
dressing:
1/2 tbs balsamic vinegar
4 tbs extra virgin olive oil
salt and pepper to taste
Method
1. Cut the speck into cubes, about 2 cm square, and take the skin off the sausages. Break the sausage meat up into little chunks and cut the chestnuts in half. (Some of them may break as you take them apart, in which case just leave them as they are - you don’t want crumbled chestnuts, just good chunky pieces).
2. Make the dressing by just mixing all the ingredients together. Tear the radicchio leaves into pieces and pull the leaves off the chicory. Put these into a broad shallow bowl so that everything is ready to go once each element is cooked.
3. Heat 1 tbs oil in a frying pan and cook the speck and sausage over a high heat until well coloured and cooked through. Throw this onto the leaves. Heat the remaining 1/2 tbs oil and quickly saute the chestnuts until they are hot. Season with salt and pepper.
4. Throw these and the walnuts onto the leaves as well, add the dressing and toss. Sprinkle the pomegranate seeds over the top and serve immediately.
At the restaurant where I ate this they sometimes serve it with a fried egg on top of each plateful, instead of the pomegranate seeds.
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