Bursting with crunch and fresh flavour, Michelin chef Alfredo Russo shares his recipe for a filling quinoa, radicchio and pear salad
• 200g red quinoa
• 200g white quinoa
• 2 wild radicchio
• 4 pears
• 10g Extra virgin olive oil
• Pinch of salt
• Pinch of pepper
1 Cook the quinoa in salted boiling water for 20-25 minutes and start to peal the pears.
2 Cut half of the pears in to small cubes and boil until soft, then blitz to a purée.
3 Cut the remaining pears in to half-moons and boil for 10 minutes.
4 Take the wild radicchio, cut in to four and blanch for 3-4 minutes in boiling water, then take to the pan to pan-fry. When all the ingredients are ready we start to compose the dish.
5 Place the quinoa in the centre of the dish, seasoned with oil, salt and pepper. Place a few drops of pear sauce and the pear segments around the plate.
6 Finish the plate with the roasted wild radicchio and a few leaves of raw wild radicchio, season with olive oil and salt.