Recipe by Arlo Communal
Time: 30 minutes
4 heads of radicchio
300g/10.5 ounces pear juice
1 eschalot, finely diced
2 beurre bosc pears
4 tbsp hazelnuts, toasted and crushed
4 tbsp croutons
100g/3.5 ounces gorgonzola, torn
2 tbsp chardonnay vinegar
½ tbsp sherry vinegar
3 tbsp extra-virgin olive oil
Lemon juice to taste
Salt and pepper to taste
First, sweat down eschalots in a pan until fragrant. Add pear juice and cook down to a reduction (approx. 8 minutes) and set aside.
Next, add hazelnuts, croutons, gorgonzola, vinegars, pear reduction and a dash of oil into a mixing bowl and mix well. Taste for salt and vinegar. The mixture should be sweet, acidic and textural. Set aside.
Cut the bottom of the radicchio and peel back the leaves and place into a mixing bowl. Slice the pear thinly and place into the same mixing bowl. Season the leaves and pear with lemon juice, salt, pepper and olive oil. Toss.
To serve, place the hazelnut mixture at the bottom of the plate. Then, layer the radicchio on top of the mixture to hide it. The salad can be mixed or eaten with each individual leaf as a salad boat.
Arlo is an exercise in intimate and dynamic communal dining based in Sydney, Australia.
Arlo is shaped by a love for design, music, and good food. Three mates - Cal, Tobi and Miles, serve up seasonal, satisfying and expressive food alongside organic, biodynamic, and sustainable wines for our guests.