Grilled Radicchio and Kale Salad with Orange and Hazelnuts

ottolenghi.co.uk

Sonya Terjanian

3½ tbsp balsamic vinegar

2 tbsp pomegranate molasses

4 tsp runny honey

1 shallot, very finely chopped (50g)

½ red chilli, finely chopped (10g)

60ml olive oil

1 head radicchio (250g), trimmed and cut into 8 wedges

150g kale, woody stems removed and leaves roughly shredded (100g)

1 orange, skin and pith removed and flesh cut into half-moons

40g blanched hazelnuts, toasted and roughly chopped

1 ½ tsp toasted sesame oil

Fine sea salt and black pepper

Directions at ottolenghi.co.uk

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