Radicchio and blueberries

Radicchio and blueberries

By
From
Scandinavian Comfort Food
Serves
4-6
Photographer
Columbus Leth

In the summer the woods in Sweden are full of berries and I love going on long walks on breezy summer days to pick blueberries. They taste completely different to the ones you buy: they are sweet and have a bit more acidity, and are blue all the way through. When you come home with your blueberry treasure, you have to use them within a few days, and a great way to make use of them is in salads or pan-fried to serve with fish or chicken.

Ingredients

Quantity Ingredient
100g hazelnuts
1 radicchio head, leaves separated
15g mint leaves
3 sprigs of tarragon, leaves only
1 bunch basil, leaves only
200g blueberries

For the dressing

Quantity Ingredient
1 tablespoon elderflower cordial
1 tablespoon white wine vinegar
1 tablespoon walnut oil

Method

  1. Preheat the oven to 180°C. Roast the hazelnuts on a baking sheet in the oven until the skins start to loosen, then leave to cool. Rub off the skins with your hands, then roughly chop them.
  2. Rinse the radicchio and all the herbs in cold water and drain and dry well, using a salad spinner if you have one. In a big mixing bowl, mix the salad and herbs together, then add the blueberries and hazelnuts.
  3. To make the dressing, whisk the elderflower, vinegar and walnut oil together, and mix in the salad just before serving.
Tags:
Scandinavian
Danish
Swedish
comfort food
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