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Radicchio Salad with Pickled Grapes and Goat Cheese

Radicchio Salad with Pickled Grapes and Goat Cheese

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


  • ½ cup unseasoned rice vinegar
  • 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
  • Freshly ground black pepper
  • ⅓ cup unsalted, roasted almonds, chopped
  • 2 ounces aged goat cheese, crumbled (about ⅓ cup)

Recipe Preparation

  • 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.

  • Do Ahead: Grapes can be pickled 3 days ahead. Cover and chill.

Nutritional Content

Calories (kcal) 260 Fat (g) 17 Saturated Fat (g) 3.5 Cholesterol (mg) 20 Carbohydrates (g) 25 Dietary Fiber (g) 3 Total Sugars (g) 15 Protein (g) 7 Sodium (mg) 1050Reviews Section

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