Watercress, Radicchio & Hazelnut Salad | Melissa Hemsley
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Watercress, Radicchio & Hazelnut Salad

Salads and Small Plates

Watercress, Radicchio & Hazelnut Salad





This is an Italian-inspired salad, using crunchy radicchio leaves and a simple dressing. Radicchio has crisp, tightly packed leaves and a delicate, slightly bitter flavour that works well with the peppery-ness of the watercress. You can also use endive or chicory. The honey in the dressing adds a welcome sweetness to the salad but you can also use maple syrup or your choice of sweetener.


  1. In a large serving platter or bowl, whisk or stir together the dressing ingredients, then taste for seasoning.
  2. Toast the hazelnuts in a dry frying pan for a minute, shake halfway through and keep an eye on them so they don’t burn.
  3. Just before you’re ready to eat, shred the radicchio and add to the platter, along with the watercress and toss to combine. Scatter with hazelnuts, to serve.


  • 1 small handful of hazelnuts or nuts of your choice
  • 1 head of radicchio or 150g of red chicory leaves, shredded
  • 150g watercress, large stalks chopped (to make it easier to eat)
  • 4 tbsp extra-virgin olive oil
  • 1 ½ tbsp apple cider vinegar
  • 1 tsp raw honey (or maple syrup for vegan) or to taste
  • Sea salt and freshly ground black pepper

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