• Mains

Charred Radicchio, Pancetta & Gorgonzola Salad

Preparation Time15 minutes
Cook Time17 minutes



  • 50g walnuts
  • 1 head radicchio, cut into 6 wedges
  • 80g pancetta, cut into 1cm batons
  • 80g gorgonzola dolce, broken into pieces
  • Baby sorrel leaves, to serve


  • 2 tbs vincotto
  • 2 tbs extra virgin olive oil
  • 1 tbs balsamic vinegar
  • Sea salt & cracked black pepper


  • Preheat oven to 180°C Fan.
  • Place the walnuts on a baking tray and roast for 5-10 minutes until golden then roughly chop.
  • Whisk together the ingredients for the dressing, season with salt and pepper then brush onto the cut sides of the radicchio to coat.
  • Heat your teppanyaki or grill plate over medium-high heat. Add the pancetta to the grill and cook, turning, for 5 minutes until crisp. Set aside. Add the radicchio to the grill and cook for 1-2 minutes on each side until charred on the outside. Set aside.
  • Remove the core from the radicchio, separate the leaves then arrange on serving platter. Scatter over the pancetta, gorgonzola, walnuts and drizzle over remaining dressing.Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au