Pink radicchio salad with pickled grapes, parmesan and capers

Recipe by:

A fresh summertime salad with a vibrant dressing.

Pink radicchio salad with pickled grapes, parmesan and capers

SERVES

2

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

20

MINUTES

CUISINE

COURSE

Side

Method

  1. Make the dressing by placing all the ingredients in a small jar and shaking it vigorously until emulsified. Check for seasoning. It should be sharp, mustardy and seasoned well with salt and pepper.

  2. Make the quick-pickled grapes by placing all the ingredients except the grapes in a small saucepan. Add 250ml water and bringing to a quick boil and then reduce to a simmer for around 15 minutes.

  3. Slice the grapes in half and pack into a sterilised jar. Pour the pickling liquor over the grapes until they are all covered. Leave to cool before sealing.

  4. Assemble the salad by arranging your radicchio leaves on a nice serving platter with a pinch of salt scattered over.

  5. Scatter some pickled grapes, the capers and a good drizzle of the dressing over your salad.

  6. Shave the Parmesan over the top and dig in.

Ingredients

  • 1 medium-sized radicchio, leaves separated out and washed

  • 1 tbsp capers 

  • 50g parmesan, shaved 

  • For pickled grapes:

  • 100g sugar 

  • 220ml apple cider vinegar 

  • 1 thumb ginger, sliced 

  • 1 tbsp coriander seeds 

  • 5-6 black peppercorns 

  • 1 tsp mustard seeds 

  • 1 cinnamon stick 

  • 1 bay leaf 

  • 1 punnet of red grapes, stems removed 

  • For the dressing:

  • sea salt 

  • black pepper 

  • juice of ½ lemon 

  • 1 tsp Dijon mustard 

  • 1-2 cloves of garlic, crushed 

  • 6 tbsp olive oil or rapeseed oil 

Method

  1. Make the dressing by placing all the ingredients in a small jar and shaking it vigorously until emulsified. Check for seasoning. It should be sharp, mustardy and seasoned well with salt and pepper.

  2. Make the quick-pickled grapes by placing all the ingredients except the grapes in a small saucepan. Add 250ml water and bringing to a quick boil and then reduce to a simmer for around 15 minutes.

  3. Slice the grapes in half and pack into a sterilised jar. Pour the pickling liquor over the grapes until they are all covered. Leave to cool before sealing.

  4. Assemble the salad by arranging your radicchio leaves on a nice serving platter with a pinch of salt scattered over.

  5. Scatter some pickled grapes, the capers and a good drizzle of the dressing over your salad.

  6. Shave the Parmesan over the top and dig in.