Hands up those of you who like beetroot? Okay. And those of you who like figs? Excellent. And those of you who like hazelnuts? Good. And those of you who like cipolline? Cipolline? C-I-P-O-L-L-I-N-E. Anyone? Anybody know what they are? Hmm. If you haven't had them, they are small, flat wild onions from Italy. I have only seen them here in Oz preserved in vinegar, usually balsamic. That's what I've used here - about 5 or six of them finely sliced, along with roughly crushed hazelnuts, fried eschallots, beetroot vinegar, hazelnut oil, salt, pepper and coriander.
SALAD OF BEETROOT, FIGS, CIPOLLINE AND HAZELNUTS
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