Radicchio Salad with Pickled Grapes and Goat Cheese

Ingredients

SERVINGS: 4

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

? Cup unsalted, roasted almonds, chopped

2 ounces aged goat cheese, crumbled (about ? cup)

Preparation

ACTIVE: 15 MIN TOTAL: 45 MIN

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 3days ahead. Cover and chill.

Categories: Cooking with Chef Hermann