Crunchy Raddichio Salad | Melissa Hemsley
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Crunchy Raddichio Salad

Salads and Small Plates

Crunchy Raddichio Salad with Creamy Feta Dressing & Eggs





This creamy green feta dressing can be eaten even without any salad, it’s that good! I use raddichio as the base of this simple salad but use whatever greens you have on hand. The carrots add a sweet crunch and, if you’d like to bulk this up, add a handful of nuts or perhaps half an avocado, too.


  1. Bring a large wide saucepan of water to the boil. Add eggs and simmer for 6 minutes, then remove and plunge into cold water. When cool enough to handle, peel and halve.
  2. Combine the dressing ingredients in a bowl and, using a whisk or the back of a fork, mash the feta to combine. If you’d like, reserve a little extra dressing to drizzle on top of the salad when you serve. Add the raddichio (or salad leaves of choice) and carrots and toss to combine.
  3. Drizzle with remaining dressing (if desired).


  • 4 eggs, at room temperature
  • 1 head of raddichio, leaves left whole or roughly chopped (or any lettuce/chicory/kale of choice)
  • 6 carrots (multi-coloured if you can find them), finely chopped into matchsticks
  • 1 small handful dill (leaves and stems)
  • 1 small handful mint leaves (not stems)
  • 100g yoghurt
  • 1 garlic clove, finely chopped
  • 50g feta cheese
  • Sea salt and freshly ground black pepper

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