Ducksoup Recipe: Radicchio, Blood Orange, Ricotta Salata + Pistachios
Spring is in the air, and fresh fruits and veggies are beginning to find their way back into our grocery baskets and onto our plates. Vibrant berries, crisp asparagus, fresh zucchini, and more are what make the flavors of this season so rejuvenating after the doldrums of winter have taken their toll—we love you acorn squash, but it’s time for something else.
As the flowers begin to bloom and gardens bear their bounties, we turn to the pages of Ducksoup: the debut cookbook from Clare Lattin and Tom Hill, chefs of London’s popular restaurant of the same name.
(Oh, and side note—be sure to read to the bottom for a sweet giveaway.)
Featuring more than 130 seasonal, simple, and clean recipes and stunning photography showcasing seasonal produce, meats, fish, and cheeses, this cookbook is intended to have home cooks rethink their approach in the kitchen. The book is organized into seven chapters and guides home cooks through the restaurant’s “clean” cooking philosophy, while inspiring with tales from the kitchen, world travels and more.
The recipes are surprisingly approachable and are accompanied by tips and tricks for elevating your dining experience, including how to assemble platters, select music for a dinner party, present dishes and pick wine pairings.
In honor of the book’s release, we’re sharing one of our favorite recipes. Enjoy!
Radicchio, Blood Orange, Ricotta Salata & Pistachios
This salad pairs the citrus sweetness of blood oranges with the slightly bitter flavor of radicchio. (You can use any type of radicchio, but we like pink radicchio because it’s so pretty.) The ricotta salata adds another layer of texture to the dish, but also acts as the seasoning.
Blood oranges are the ingredient we all look forward to after harsh winter months; their bright red and orange flesh bursts through those gray winter clouds, offering a little sunshine.
- 2 heads radicchio
- 2 blood oranges
- 3 oz ricotta salata
- juice of 1/2 lemon
- extra-virgin olive oil
- salt and freshly ground black pepper
- few dill fronds
- 3 tbsp shelled pistachios, toasted and lightly crushed
- Trim the roots from the radicchio, gently pull the leaves apart, and place them in a mixing bowl.
- Peel the oranges by first slicing off the top and bottom and then carefully running a knife around the orange from top to bottom, following the shape of the fruit. Make sure you remove all the skin and white pith. Slice the oranges horizontally into 1/4-in slices so you see the full shape of the segments in each slice. Add to the bowl.
- Cut the ricotta into small nuggets and drop them into the bowl.
- Dress everything with the lemon juice, olive oil and a little salt and pepper to taste. Remember, the ricotta is your natural seasoning, so be sure to taste before adding too much salt.
- To serve, tip the bowl over a plate and gently coax the salad onto the plates, allowing it to fall naturally. Scatter with a few dill fronds and the pistachios and finish with a drizzle of olive oil.
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Want to try more recipes from Ducksoup? You’re in luck—we’re hosting a giveaway to celebrate the release of this book! Since the folks at Ducksoup are such big fans of creating special playlists for the restaurant, we wanted to hear from you…
What is your favorite music to play during dinner? Answer in the comments below—one lucky winner will get a copy of Ducksoup along with a limited-edition lemon print and tin of Maldon salt.
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