This makes for an unusual side or an enlightened first course. Witlof is a bitter leaf that awakens the taste buds, making it a great starter. Its bitterness becomes more approachable when lightly cooked.
Serves: 4
INGREDIENTS
¼ cup olive oil
2 tablespoons capers
sea salt
2 tablespoons vegetable oil
2 heads of red witlof, halved (endive)
1 small tight-head green lettuce such as iceberg, cut into wedges
2 tangelos, peeled and segmented
To serve
1 tangelo, halved
METHOD
Heat the oil in a small sauté pan, add the capers and fry until they pop open. Drain on kitchen towels and sprinkle with sea salt.
Brush a chargrill pan or barbecue with a little vegetable oil and heat until smoking. Grill the witlof halves, outer leaf side down, until lightly blackened and wilting in spots. Arrange the witlof on a large platter with the iceberg wedges and tangelo segments.
To serve: Place the tangelo halves cut side down on the grill. Cook until hot and blackened. Using tongs, squeeze the juice over the vegetables. Sprinkle with chopped capers.
Cook’s tip: Radicchio or green witlof (endive) can be used instead of red witlof, depending on what is available.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.