Renowned Danish chef Frederik Bille Brahe has made waves in the culinary world with his latest creation, Salada Rosso. This innovative dish, served at his revamped restaurant in Copenhagen, has diners questioning their preconceived notions about radicchio.
Bille Brahe, known for his simple yet surprising dishes, has taken the humble radicchio and transformed it into a work of art. The Salada Rosso appears as an untouched head of chicory, but upon closer inspection, diners will discover a deconstructed masterpiece. The bitter leaves are coated with a rich black garlic and almond cream, a sweet citrus vinaigrette, and chunks of tart blood orange, all cleverly reassembled to create a visually stunning and delicious dish.
The chef’s goal with this dish is to challenge diners’ perceptions of radicchio, a vegetable that is often overlooked or dismissed. By showcasing the versatility and complexity of this ingredient, Bille Brahe hopes to change minds and inspire a new appreciation for this underrated vegetable.
For those eager to recreate this culinary masterpiece at home, Bille Brahe has generously shared his recipe for Salada Rosso. With detailed instructions on how to prepare the radicchio, orange segments, crumble, almond cream, and dressing, home cooks can now try their hand at creating this visually striking and flavorful dish.
Whether enjoyed at Bille Brahe’s restaurant or made in the comfort of one’s own kitchen, Salada Rosso is sure to delight and surprise diners with its unique blend of flavors and textures. This dish is a true testament to the chef’s creativity and passion for reinventing traditional ingredients in unexpected ways.
