radicchio Salad
Theres nothing better than meatballs in a rich and smokey tomato sauce

I love traveling to LA for inspiration and to change the menu at our Bondi Harvest café in Santa Monica. I’m always blown away with the quality of produce and the wide range of seasonal produce the farmers markets have to offer. They really are world class, each store manned by the farmers themselves. These markets really are the heartbeat and source of inspiration for the majority of chefs and local restaurants.

I’ve created my radicchio salad recipe inspired by these markets for the café menu. My radicchio salad recipe is the perfect balance of sweet, sour, savoury and bitterness utilising these winter ingredients.

Crispy bacon, bitter radicchio leaf, sweet seasonal pear and pomegranate all topped off with a zingy balsamic glaze. If you can’t make it down to the café to try it out- just download the recipe and make it at home.

Looking for some more Dinner inspiration ? Look no further –  HERE

Radicchio Seasonal Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
  • 500 ml balsamic vinegar
  • ½ tbs brown sugar
  • 1 radicchio
  • 5 rashes of bacon
  • 1 tablespoons walnut toasted
  • 1 pear sliced fine
  • 1 tablespoon of pomegranate
  • lemon rind & juice
  • 2 tablespoons olive oil
  1. In a small pot on a medium head add balsamic vinegar and brown sugar and cook until reduced, thick and rich (10 minutes)

  2. In a pan on a medium head add a ½ teaspoon olive oil then bacon and cook until crispy (5 minutes), let cook then chop roughly.

  3. In a large mixing bowl tear radicchio leaves into bite size chunks then add pomegranate, toasted walnuts, sliced pear, chopped crispy bacon, olive oil, lemon rind and juice and mix well.

  4. Transfer your salad into a serving bowl then finish with a drizzle of balsamic reduction 

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 Have any questions ? or Recipe you’d like to learn ?

 leave us a comment below !

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