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Radicchio, Coppa, Blood Orange and Olive Panzanella

Try this beautiful salad from chef Dhruv Baker of Tempus. It uses their amazing coppa and is perfect for easy yet impressive entertaining. I used some Corleggy Creeny in place of the parmesan as I had a little to use up and it was delicious.

For the Salad

1 x focaccia torn into pieces  1 x head Radicchio roughly chopped  2 x blood oranges (or plain oranges if bloods not in season) peeled and segmented over a bowl catching any juice  100g sliced coppa 1 x small jar black olives Dressing  50ml white wine vinegar  1 x tsp sugar 2 x cloves garlic Crushed  Juice of 1/2 a lemon 1 x shallot very finely diced  2 x sprigs fresh thyme (Leaves picked and stalks discarded)  1 x small bunch flat-leaf parsley finely chopped  100ml Good extra virgin olive oil  50g piece of parmesan or similar cheese cut into Shavings with a vegetable peeler. 

Make up the dressing with and once you have segmented the oranges add the reserved juice to the dressing. Set aside 

Add the focaccia, endive, oranges, coppa and olives to a large mixing bowl.

Pour over the dressing and toss lightly then add the Parmesan and serve!

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