Radicchio Salad with Pickled Grapes and Goat Cheese
A sophisticated salad featuring bitter radicchio, sweet-tart pickled grapes, crunchy almonds, and creamy goat cheese. The pickling liquid, infused with star anise and fennel, adds complex flavors to this elegant dish.
Ingredients
- •½ cup unseasoned rice vinegar
- •2 tablespoons sugar
- •2 pods star anise
- •½ teaspoon fennel seeds
- •¼ teaspoon crushed red pepper flakes
- •2 teaspoons kosher salt
- •3 tablespoons fresh orange juice
- •1 cup seedless black grapes
- •8 cups radicchio
- •2 tablespoons olive oil
- •to taste black pepper
- •⅓ cup unsalted roasted almonds
- •2 ounces aged goat cheese
- •⅓ cup crumbled goat cheese
Cooking Instructions
- 1.
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.
30 min
- 2.
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.
10 min
- 3.
Grapes can be pickled 3 days ahead. Cover and chill.
