Recipe
Treviso™ Radicchio Salad with Oysters
| 2 Serves |
15 MINS Prep Time |
40 MINS Cook Time |
16 Ingredients |
- 1 Treviso™ radicchio lettuce, with the outer leaves discarded
- 1 bunch baby beetroot, trimmed
- 8 slices prosciutto
- 12 oysters
- 1/2 cup plain flour
- 2 eggs, beaten
- 1 cup breadcrumbs, dried
- 1 cup shaved parmesan
- 8 white anchovies
- 100 ml vegetable oil
- 100 ml egg mayonnaise
- 1 small lemon, juiced
- 2 salted anchovies, finely chopped
- 1 tsp capers, chopped
- 1tsp parmesan, grated
- 1/2 tsp black pepper, ground
- Boil baby beets in salted water for 30 minutes, until tender. Drain and cool slightly. Rub the skins off under running water.
- Place prosciutto on a baking tray and bake at 160°C for 10 minutes, or until crisp. Once cooled, tear into smaller pieces if necessary.
- Meanwhile, dust oysters in flour, dip in beaten egg and coat with breadcrumbs. Heat oil until hot and fry oysters until golden. Remove with a slotted spoon and drain.
- Combine dressing ingredients and mix well.
- Separate and wash the Treviso™ leaves and place in a serving bowl.
- Add beets, white anchovies, shaved parmesan and prosciutto.
- Top salad with the warm oysters and drizzle with dressing.
Save this Recipe
When you save, we create an easy to use list of all the ingredients you'll need to create this tasty dish. So, when you're next shopping, login with your smartphone and quickly check-off what you need!
SPICED BEEF AND TREVISO™ RADICCHIO SALAD
4
Serves
15 mins
Prep Time
10 mins
Cook Time
Save Recipe
ROASTED TREVISO™ RADICCHIO, FENNEL & BLOOD ORANGE SALAD
4
Serves
20 mins
Prep Time
50 mins
Cook Time
Gold Sweet Solanato™ Tomato Parmesan Crumbed Baguette
18
Serves
30 mins
Prep Time
24 mins
Cook Time
Winter Lettuce and Red Wine Risotto Arancini
20
Serves
10 mins
Prep Time
30 mins
Cook Time
Cheesy Romatherapy® Baby Roma Tomato Cornbread
6
Serves
15 mins
Prep Time
35 mins
Cook Time
Winter Duck and Fennel Salad with Spicy Thai Dressing
8
Serves
15 mins
Prep Time
3 mins
Cook Time
