Skip to main content
Epicurious
Bon Appétit

Radicchio Salad With Pickled Grapes and Goat Cheese

By Chris Morocco

5.0

(2)

An oval dish with radicchio salad. To the left is a bowl of pickled grapes with a spoon in it.
Photo by Nicole Franzen

Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.

Recipe information

  • Total Time

    45 minutes

  • Yield

    4 Servings

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)

Preparation

  1. Step 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.

    Step 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.

  2. Do Ahead

    Step 3

    Grapes can be pickled 3 days ahead. Cover and chill.

TagsSaladRadicchioChicoryLeafy GreensVegetableGrapeFruitGoat CheeseCheeseDairySideDinnerGluten FreeVegetarianNo-CookBon Appétit

See Related Recipes and Cooking Tips

Read More
Radicchio Salad With Blue Cheese Dressing
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Green Bean Salad
Crisp-tender green beans meet a punchy Parmesan dressing in this easy, make-ahead fresh green bean salad that’s perfect for dinner parties or holidays.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!