1Heat the oven to 200 degrees Celsius.

Home oven preheated to 200°C before baking

2Clean and cut the radishes, or cut into quarters if they are large. If they have leaves, chop them roughly.

3Throw the radishes (without the leaves) in a pan with 1 tablespoon of olive oil, season and bake for 10-15 minutes until they are soft.

4Remove from the oven, mix the leaves if using, and allow to cool.

5Grate and squeeze the lemon, then finely chop the red onion.

6In a jar, mix the lemon juice, vinegar, red onion and a large pinch of salt, and leave to simmer lightly while the radishes cool.

7To prepare the pangrato, tear the sourdough bread into pieces, put in a food processor and process until a mixture of bread crumbs and larger pieces is obtained.

8Crush the garlic clove with a dull knife and finely chop the chives.

9Heat oil in a large pan over medium heat, cook the garlic for a minute, then add the breadcrumbs and chili flakes, season to taste.

10Broil for 3-4 minutes until golden, then transfer to a bowl and allow to cool before stirring in the chives. Remove the garlic clove.

11Add the honey, the remaining oil and the chili flakes (if using) to the jar with the onions, and shake well to combine. Season as needed.

12Separate the lettuce leaves, roughly chop and clean well. Dry in a salad basket or a clean towel.

13To serve, arrange the salad leaves on plates or a platter, pour the sauce over it, drain the burrata and tear it over the salad, and sprinkle the radishes, the pangratto and a little lemon peel.

Roasted Radish and Burrata Salad with Lemon Dressing

Instructions

Ingredients

Nutrition

Chef tips

Recommended Equipment & Products

Nutrition

Recommended Equipment & Products

Chef tips

Culinary reasoning

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