Radicchio and Apple Salad with Parmesan Crisps

Ingredients for Radicchio and Apple Salad with Parmesan Crisps

• 170g Parmesan, finely grated, divided

• 2 tablespoons honey

• 1/2 small shallot, finely chopped

• 80ml olive oil

• 45ml white wine vinegar

• 1 teaspoon Dijon mustard

• Kosher salt

• Freshly ground black pepper

• 2 medium heads of radicchio, leaves separated, torn in half if large

• 1 medium bunch rocket, tough stems removed

• 1 large Pink Lady apple, thinly sliced

• Flaky sea salt (such as Maldon)

Preheat oven to 177°C. On a silicone mat-lined baking sheet, divide 110g grated Parmesan into 8 mounds. (Alternatively, line with parchment paper and coat with nonstick spray.) Press with your fingers to flatten. Bake until cheese is golden and melted, 6-8 minutes. Transfer baking sheet to a wire rack and let cool; break crisps into coarse pieces.

Heat honey in a small skillet over medium heat until warmed through. Whisk honey, shallot, oil, vinegar, and mustard in a large bowl; season with kosher salt and pepper.

Add radicchio, rocket, apple, and remaining grated Parmesan to vinaigrette; toss to coat. Season with sea salt and pepper. Serve topped with crisps.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.