Radicchio Salad with Pickled Grapes and Goat Cheese Recipe

Radicchio Salad with Pickled Grapes and Goat Cheese Recipe

  • 1/2 cup unseasoned rice vinegar
  • 2 tablespoons sugar
  • 2 star anise pods
  • 1/2 teaspoon fennel seeds, chopped
  • 1/4 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
  • 1/3 cup unsalted, roasted almonds, chopped
  • 2 ounces aged goat cheese, crumbled (about 1/3 cup)
  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.
  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.
  3. Grapes can be pickled 3 days ahead. Cover and chill.
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