4

1 Combine witlof, grapefruit,

olive oil, vinegar and half the

chives in a large bowl. Season

to taste and gently toss to

coat. Transfer to a plate and

serve scattered with pecorino

and remaining chives.

2 red or white witlof, rinsed

and dried

1 ruby grapefruit, peeled

segmented, and

segments halved

2 tsp extra-virgin olive oil

2 tsp chardonnay vinegar

2 tbsp chive batons

40 gm pecorino cheese,

shaved

Witlof, grapefruit and pecorino salad

SERVES 6 // PREP TIME 10 MINS

“Bitterness is a flavour we love and crave,” says Eggert. “It’s

often overlooked and not celebrated, but not in this salad.

We serve the bitter fresh witlof with acidic grapefruit pieces

and balance it out with chives and pecorino. It’s a perfect

accompaniment to a rich sweet ragù, or roasted beef.”

Grilled Roman beans

SERVES 6 // PREP TIME 15 MINS // COOK 1½ HRS

“Crisp bacon bits! What’s not to love?” says Eggert. “Roman beans

are easily our favourite bean. They aren’t around all year, so get

them when you can. They’re meaty and hardy enough to take a

good smoky grilling – almost the perfect vegetable in our book.”

1 large head of garlic

60 ml (¼ cup) extra-virgin

olive oil

75 gm smoked bacon

rashers, diced

400 gm passata

300 gm Roman beans, or other

long bean

1 tbsp lemon juice

1 Preheat oven to 180°C. Sit

garlic on a double layer of foil,

drizzle with 1 tsp olive oil,

wrap and roast until tender

(45-60 minutes). Unwrap and

leave to cool.

2 Meanwhile, in a small frying

pan, fry bacon over medium-low

heat, stirring often, until fat

renders and bacon becomes

crisp (12-15 minutes). Drain

on paper towel.

3 Simmer passata in a

saucepan over medium heat,

stirring often, until very thick

(18-20 minutes). Remove from

heat. Squeeze roasted garlic

out of its skin and coarsely

chop. Fold into tomato sauce

and season to taste.

4 Heat a char-grill pan over

high heat. Toss beans with

1 tsp oil, season to taste and

grill, pressing them on the base

of the pan, until lightly charred

and softened (3-4 minutes each

side). Halve widthways, add to

sauce along with lemon juice

and remaining oil. Scatter with

bacon and serve.

122 GOURMET TRAVELLER