Warm Kalibos & Radicchio Salad

Warm Kalibos & Radicchio Salad

A warm, colourful, wintery dish that balances bitterness, sweetness, and a gentle char – perfect for brightening up cold-weather cooking. Serve with roast chicken or pork, grilled halloumi or tofu, or crusty sourdough.

½ Kalibos cabbage, thinly sliced
1 handful mixed radicchio leaves, torn
1 apple, thinly sliced
½ red onion, very thinly sliced
Small handful brassica flowers
Small handful Italian parsley, chopped
Olive oil
Salt & pepper

For the dressing
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey (or maple)
Pinch of salt

Heat a large pan over medium-high heat with a splash of olive oil. Add the sliced Kalibos cabbage and cook for 3–4 minutes until it begins to soften and pick up a little colour. Season with salt and set aside to cool slightly.

Toss the sliced red onion with a pinch of salt and a splash of vinegar. Let it sit for 5 minutes to soften the bite. In a large bowl, combine the torn radicchio leaves, sliced apple, and quick-pickled onion.
Make the dressing by whisking together olive oil, vinegar, Dijon mustard, honey, and a pinch of salt until emulsified.

Add the warm Kalibos cabbage to the bowl, drizzle over the dressing, and toss gently to combine. Scatter the brassica flowers and chopped parsley over the top. Taste and adjust seasoning if needed.