Veg
By Jamie Oliver
Warm grape & radicchio salad
Toasted pine nuts, garlic, rosemary, sticky balsamic & honey
30 mins
Not Too Tricky
serves 4
About the recipe
Charred under the grill and paired with balsamic and honey, radicchio is getting some well-deserved love in this winter salad – it's also a good source of potassium, which helps keep our blood pressure healthy.
Recipe From
Ingredients
200g seedless red grapes
1 radicchio or 2 red chicory
2 cloves of garlic
2 sprigs of fresh rosemary
2 heaped tablespoons pine nuts
olive oil
2 tablespoons balsamic vinegar
1 tablespoon runny honey
30g rocket
Top Tip
LOVE YOUR LEFTOVERS
This salad makes a surprisingly amazing pizza topping with bombs of mozzarella. Enjoy!
EASY SWAPS
Support our British cheeses – swap Baron Bigod into this recipe in place of the mozzarella. This moreish English Brie-style cheese not only bakes just like a Camembert, it’s also amazing dolloped over pastas, salads and burgers.
Method
- Put the grapes on a griddle pan over a high heat and grill for 5 minutes, or until caramelised and starting to burst open, then place in a large salad bowl.
- Trim and quarter the radicchio, then dismantle all the leaves. Working in batches, grill, char and soften on both sides, then add to the bowl (this may feel like a very unusual process, but trust me, it’s delicious).
- Once you've grilled the radicchio, turn the heat off (we're going to use the pan to make a warm dressing). Peel and finely slice the garlic, pick the rosemary leaves and place in the still-hot griddle pan with the pine nuts and 2 tablespoons of oil.
- Keep everything moving for 1 minute, then add the balsamic vinegar (it'll sizzle and smell amazing!), and pour every last bit into the bowl along with the honey.
- Toss and massage it all together, seasoning to absolute perfection with sea salt and black pepper.
- Leave to sit for 10 minutes, then toss through the rocket. Great as a side salad, or shave over a little goat's cheese and serve with hot toast.
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