LibreRecipes

Radicchio Salad with Pickled Grapes and Goat Cheese

Rating

Calories

250.0

Protein

7.0

Sodium

1096.0

Fat

16.0

Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.

1/2 cup unseasoned rice vinegar

2 tablespoons sugar

2 star anise pods

1/2 teaspoon fennel seeds, chopped

1/4 teaspoon crushed red pepper flakes

2 teaspoons kosher salt, plus more

3 tablespoons fresh orange juice, divided

1 cup seedless black grapes, halved if large

8 cups torn or sliced Treviso and/or Chioggia radicchio

2 tablespoons olive oil

Freshly ground black pepper

1/3 cup unsalted, roasted almonds, chopped

2 ounces aged goat cheese, crumbled (about 1/3 cup)

Combine vinegar, sugar, star anise, fennel seeds, red pepper flakes, 2 teaspoons salt, 2 tablespoons orange juice, and 1/4 cup water in a medium bowl or glass jar; stir (or cover and shake) until sugar and salt dissolve. Add grapes and let sit at room temperature at least 30 minutes.
Toss radicchio in a large bowl with oil, 3 tablespoons strained pickling liquid, and remaining 1 tablespoon orange juice; season with salt and pepper. Transfer to a platter and scatter drained pickled grapes, almonds, and goat cheese over top.
Grapes can be pickled 3 days ahead. Cover and chill.