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Method:
Separate the radicchio into leaves and
tear into small pieces. Place in a bowl. Cut a cone-shaped core out of
the base of the chicory, then cut into chunky pieces and separate the
layers. Remove all the skin and pith from the oranges, cut into
slices, then quarter each slice. Mix with the salad leaves, then spoon
on to four individual plates. Dot the raspberries around. Add a good
grinding of pepper over each, then drizzle with the oil and vinegar
and serve.
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