Radicchio Salad with Pickled Grapes and Goat Cheese

Name: Radicchio Salad with Pickled Grapes and Goat Cheese
Yield: 4 Servings
Ingredients: ½ cup unseasoned rice vinegar; 2 tablespoons sugar; 2 star anise pods; 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)

Chris Morocco4 ServingsSource

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Radicchio Salad with Pickled Grapes and Goat Cheese

Ingredients

½ cup unseasoned rice vinegar

2 tablespoons sugar

2 star anise pods

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)

Method

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.