Raddichio with raisins and parmesan

Adam Liaw
Raddichio with raisins and parmesan.
Raddichio with raisins and parmesan. Photo: William Meppem

A simple salad of bitter raddichio leaves needs little more than a good dressing, a hit of sweetness from raisins, and a savoury punch provided by shavings of parmesan cheese.


• ½ head raddichio, leaves separated

• ¼ cup olive oil

• 1½ tbsp red wine vinegar

• 1 tsp Dijon mustard

• ¼ tsp honey

• ¼ cup raisins

• salt and black pepper, to season

• ¼ cup shaved parmesan (shaved with a vegetable peeler)


Separate the leaves of the raddichio, rinse them under running water and transfer to the fridge to chill and crisp for at least 15 minutes. For the dressing, combine the olive oil, vinegar, mustard, honey and raisins in a bowl, season well with salt and pepper and whisk together until combined. Toss the raddichio in the dressing and arrange on a serving plate. To serve, scatter the parmesan on top and add a grind of black pepper.

Also try: Adam Liaw's roast chicken with bacon on potatoes

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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