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Radicchio and pickled grape salad

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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

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Recipe by Isabelle Heikens Course: Salads


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  • 1/2 Cup 1/2 unseasoned rice vinegar

  • 2 Tbsp 2 Sugar

  • 2 2 Star Anise Pods

  • 1/2 Tsp 1/2 fennel seeds, freshly ground

  • 1/2 Tsp 1/2 Crushed red pepper flakes

  • 3 Tbsp 3 Freshly squeezed orange juice

  • 1 1 large bunch, seedless black grapes

  • 1 head 1 radicchio, torn

  • 1/4-1/3 1/4-1/3 large log of goat cheese

  • handful of walnuts or almonds

  • olive oil

  • kosher salt


  • 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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