Radicchio with blood orange and burrata

Radicchio with blood orange and burrata

1 small head of radicchio 

1 blood orange

1 ball of burrata

2 TSP coriander seeds 

Toasty nuts, chopped

Crunchy salt, 

& the BEST Olive oil for this one.  

Gently separate the radicchio leaves, give them a quick wash, drain to dry or whizz them in the salad spinner. 

With a serrated knife (I always use @victorinox for slicing citrus) steady the orange by removing a slice from the top and the bottom, remove the skin and as much of the white pith as you can by following the counter of the fruit and slice into pinwheels. Any juice left on your chopping board, save and mix with olive oil to dress the plate. 

Drain the burrata.

Lightly toast the coriander seeds in a dry pan, cool a bit, crush gently in a pestle and mortar.

Rough chop any nuts you have, two tablespoons worth will do the trick. 

Fill one side of a platter with radicchio leaves, lay the orange slices on top and scatter over the nuts. 

Add the burrata to the side, scatter over the coriander seeds, dress with olive oil and any leftover blood orange juice, and season with a flick of crunchy salt. 

More oil for good measure.