New magazine, new recipe. A recent one I ripped out of Bon Appetit just had to be tested…Radicchio Salad with Pickled Grapes and Goat Cheese. What the heck do pickled grapes taste like? And it was interesting when reading through the recipe because you use black vs. red grapes.
½ cup unseasoned rice vinegar
2 tablespoons sugar
2 star anise pods (great to get in bulk, they didn’t even weigh anything, they wouldn’t even charge me at Whole Foods)
½ teaspoon fennel seeds, chopped
¼ 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
⅓ cup unsalted, roasted almonds, chopped
2 ounces aged goat cheese, crumbled (about ⅓ cup) (yeah, lactose free)
-Combine vinegar, sugar, star anise, fennel seeds, red pepper flakes, 2 tsp. salt, 2 Tbsp. orange juice, and ¼ 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 Tbsp. strained pickling liquid, and remaining 1 Tbsp. orange juice; season with salt and pepper. Transfer to a platter and scatter drained pickled grapes, almonds, and goat cheese over top.
This was pretty simple to make and had some great flavors, as well as being so fresh! Would be nice over the holidays. Enjoy.
Do Ahead: Grapes can be pickled 3 days ahead. Cover and chill.