Serve this salad for jaded winter palates when the delicate bitter lettuces are at their best. Try and track down the Castelfranco variety (pictured) if you can – it’s speckled with pink and has a less intense flavour than purple radicchio. But any bitter lettuce will do the job nicely.

2 small heads of bitter lettuce (such as radicchio, castelfranco or chicory)
75ml buttermilk 
Juice of ½ a lemon 
2 tbsps extra virgin olive oil 
Small bunch of chives, finely snipped 
50g hazelnuts, toasted & roughly chopped 
Pure Sea Salt
Black pepper 

Wash and dry the lettuce well and place in a large mixing bowl.

Mix the buttermilk, lemon, olive oil and chives together in a jug and season well with salt and pepper.

Toss the dressing through the leaves and sprinkle over the toasted hazelnuts. Finish with a pinch of flaky salt for extra crunch.

RECIPE: Anna Shepherd
IMAGE: Jess Lea-Wilson


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