by Chef Joachim Hayward

Read our Q&A with Joachim here

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• 1x head treviso/Radicchio – cut
• 1/3 bunch coronation/or red seedless grapes
• 50g Ricotta salata/or pecorino – shaved
• Crispy Chestnuts
• 6x chestnuts (cleaned and parboiled)
• 100ml canola oil
• 1 tbsp cracked black pepper
• 2 tsp kosher salt 
• Salad Dressing:
• 50ml red wine
• 50ml red wine vinegar
• 100ml olive oil 
• 2 tsp white sugar
• 1 tsp salt 

Method:

Cut Radicchio/treviso into 2 inch cross sections and pull apart into individual leaves (discard the stem).Place into a medium sized mixing bowl and set aside.

Pick grapes off the cluster and rinse lightly. If large, cut in half, if small, leave whole. Either way add to the bowl

For the chestnuts, rough chopped into small, irregular sized pieces.

Heat canola oil in a heavy bottomed fry pan to 350F or until you add a piece of bread and it starts to sizzle. 

Add chestnuts and fry for 1-2 mins or until golden brown.

Using a slotted spoon or small sieve, remove the crispy chestnuts and place into a small bowl.

Season and toss with salt and cracked black pepper

Spread seasoned chestnuts onto a tray lined with paper towel to soak up any excess oil.

Leave to cool and set aside

For the Dressing

• Mix everything in a bowl and whisk until briefly emulsified.

To Serve

Add 3 tbsp (add more if you like it saucy!)of dressing to the bowl of cut Radicchio and grapes.

Add half of the crispy chestnut

Add half of shaved Ricotta salata

Season with a small pinch of salt and toss.

To plate, pile the salad fairly evenly on a serving platter or bowl

Add remaining chestnuts and cheese to garnish.

Enjoy!

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Photo Credit: Margot Kenny