2 radicchio heads
100g hazelnuts
50ml extra virgin olive oil
20ml apple cider vinegar
1/2 tsp murray river salt
Freshly ground black pepper

  1. Preheat the oven to 180c
  2. Place the hazelnuts on a roasting tray and cook for 10-15 mins until the skins blister and the nut is a light caramel colour
  3. Rub the nuts in the folds of a clean tea towel to remove the skin
  4. Roughly chop the nuts
  5. Use a small utility knife to remove the radicchio core and remove any wilted outer leaves
  6. Separate the leaves and place in a large salad bowl
  7. Dress with the oil, vinegar and salt
  8. Toss well and finish with a good grind of pepper and the hazelnuts