A RECIPE TO REMEMBER
The girls behind London’s coolest supper club, Jackson & Levine, are known for cooking up a memorable feast or two. To celebrate the launch of their new homeware collection with us, the duo have created the ultimate dinner party recipe, exclusively for Habitat. Here we share one of the delicious courses: a raddichio, radish, burrata and honey pecan salad. Find the full dinner party recipe on the blog here.
300g radishes, halved
250g burrata, torn into chucks
1 large pink or purple radicchio, separated into leaves,
tear the bigger ones
75g unsalted butter
1 large clove of garlic, peeled and finely grated
1 tsp sea salt
10g lemon thyme, leaves picked
1 tbsp chilli flakes
1 lemon, zest and squeeze of juice
Start by making the honey pecans so they can then be cooling while you make the rest of the salad. Place the nuts and the honey into a medium sized saucepan over a medium heat. Stir the nuts and the honey as the honey warms, making sure they are all well coated. Keep moving them so neither burns and the honey will start to bubble with the heat. After about five minutes the nuts will have become really glossy and will be giving off a wonderful toasty smell. Take off the heat, add the tsp of sea salt, give a quick stir and put to one side to cool.
Take a large frying pan and over a medium heat add the butter. Heat the butter until it stops foaming and just starts to go a golden. Add the radishes and a twist of freshly ground black pepper. Keep everything moving by swirling the radishes and the butter in the pan so nothing burns, lower the heat if necessary. The butter should be smelling amazingly nutty by now. Grate in the clove of garlic and swirl for another 60 seconds. Once the radishes have taken on a golden tint remove from the pan and keep the butter.
On your serving platter start to layer up the radicchio and the torn burrata. Add in the honeyed pecans, we like to leave some whole and crumble others with our hands so every bite has some crunch, followed by the radishes. Scatter over the thyme leaves, the chilli flakes, the lemon zest and salt and pepper to taste. Finally, get the butter from the pan and drizzle over the brown butter and squeeze over some lemon juice for a next level dressing.