Radicchio Salad with Pickled Grapes and Goat Cheese

Ingredients for Radicchio Salad with Pickled Grapes and Goat Cheese

• 120ml unseasoned rice vinegar

• 2 tablespoons sugar

• 2 star anise pods

• 1/2 teaspoons fennel seeds, chopped

• 1/4 teaspoons crushed red pepper flakes

• 2 teaspoons kosher salt, plus more

• 45ml fresh orange juice, divided

• 240ml seedless black grapes, halved if large

• 1200g torn or sliced Treviso and/or Chioggia radicchio

• 2 tablespoons olive oil

• Freshly ground black pepper

• 50g unsalted, roasted almonds, chopped

• 60g aged goat cheese, crumbled (about 80ml )

Combine vinegar, sugar, star anise, fennel seeds, red pepper flakes, 2 teaspoons salt, 2 tablespoons orange juice, and 60ml 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, 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.