Our November Kitschen Ckaos recipe is Raddichio leaves with Orange, Fennel and Black Olives. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery.
RADDICHIO LEAVES WITH ORANGE, FENNEL AND BLACK OLIVES
1 fennel, thinly slice
2 small oranges, segmented
¼ cup good-quality vinaigrette
12 radicchio leaves (approx. 1 head of radicchio)
36 mini black olives
¼ cup toasted flaked almond
micro herbs, to garnish
Combine fennel, orange and vinaigrette and toss until combined. Spoon into radicchio leaves. Top with olives, almonds and garnish with herbs. Serve.
In case you missed it...
In case you missed the awesome PFD Seafood launch campaign Ckaos has been working on over the past couple of months, check it out here. Ckaos worked closely with the Seafood team at PFD Foodservices on a complete launch campaign for PFD's national fresh seafood range. This campaign was designed to communicate PFD's ability to delivery fresh seafood across the country...from coast to coast.