This recipe is adapted from the Bon Appétit recipe by Chris Morocco, linked here. have made a few tweaks, but it is largely the same! I am only sharing it here due to popular request to have the recipes I use easily accessible!
Radicchio and Pickled Grape Salad
Course: Salads
Servings
4
servings
Cook Mode
Keep the screen of your device on
Ingredients
1/2 Cup unseasoned rice vinegar
2 Tbsp Sugar
2 Star Anise Pods
1/2 Tsp fennel seeds, freshly ground
1/2 Tsp Crushed red pepper flakes
3 Tbsp Freshly squeezed orange juice
1 large bunch, seedless black grapes
1 head radicchio, torn
1/4-1/3 large log of goat cheese
handful of walnuts or almonds
olive oil
kosher salt
Directions
- In a small pot, add the vinegar, sugar, anise, fennel, pepper flakes, orange juice, a pinch of salt, and 1/4 cup of water. Bring to a gentle simmer for ~5 minutes.
- While simmering, slice your grapes in half.
- Add grapes to a container and pour the vinegar mixture over them. Let these marinate in the fridge for at least an hour, but ideally overnight!
- To assemble the salad, toss the torn radicchio with olive oil, a few spoonfuls of the pickling liquid, salt, and pepper. Scatter with the grapes, crumbled goat cheese, and nuts.
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