Witlof makes a damn fine ingredient for grilling. We've offset its bitter qualities with sweet juicy mandarin and fragrant mint, and added crunch with roasted almonds. A dusting of smoky paprika would be a delicious finishing touch too. This salad would be excellent paired with char-grilled tuna or mackerel.
- 6 white witlof, trimmed and quartered lengthways
- 1 tbsp olive oil
- 4 mandarins, 2 unpeeled and halved, 2 peeled, pith removed and separated into segments
- ¼ Spanish onion, thinly sliced
- 70 ml extra-virgin olive oil
- 1½ tbsp Sherry vinegar
- Juice of ½ lemon, or to taste
- ½ garlic clove, finely chopped
- To serve: mint and coarsely chopped roasted almonds
- 1Bring a char-grill pan or barbecue to high heat. Drizzle witlof with olive oil, season to taste and grill, turning occasionally, until slightly wilted (4-5 minutes). Meanwhile, grill mandarin halves, cut-side down, until scorched (3-4 minutes).
- 2Transfer witlof to a bowl and add mandarin segments and onion. Squeeze the juice of one of the blackened mandarins into a bowl, add extra-virgin olive oil, vinegar, lemon juice and garlic, season to taste and whisk to combine. Drizzle dressing over witlof mixture, season to taste and toss to combine. Leave to cool slightly, then scatter with mint and almonds, and serve with remaining blackened mandarin halves to squeeze over to taste.
Drink Suggestion: Medium-dry spätlese riesling. Drink suggestion by Max Allen