By Meg Tanaka

One of the joys of winter in Melbourne is seeing the many beautiful varieties of radicchio – so many shades of purple and red. I love looking at them all. I’m a big fan of radicchio, and even my kids love eating it. This salad brings colour and brightness to the winter table. Every time I see these vibrant leaves, I’m reminded of the power and beauty of natural colour. To complement their gentle bitterness, I created this simple yuzu-miso dressing. It’s the perfect match. Please give it a try.

Mixed radicchio salad with yuzu miso dressing

SERVES 4-5

150 g, 5½ oz mixed radicchio leaves

Yuzu miso dressing

½ tbsp yuzu jam
½ tbsp white miso
2½ tbsp rice vinegar
½ tsp sugar
Pinch of salt
1 tbsp extra virgin olive oil

Mix all the dressing ingredients together in a jar until smooth.
Put the radicchio leaves into a serving bowl or plate,  toss through the dressing and serve immediately.

This is a recipe extract from Osozai by Meg Tanaka published by Harper By Design. Available now in store and online.