Radicchio Salad with Pickled Grapes and Goat Cheese - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Chris Morocco
Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.
Ingredients
- 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)
Instructions
- 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.
- 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.
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