Salad: United States – Charred Radicchio and Fennel Salad with Grape-Pistachio Garnish

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

1 small head radicchio, cored and cut into 6 wedges
1 large fennel bulb, fronds reserved, bulb thinly shaved
1 cup (150 g) seedless red grapes, halved
1 / 3 cup (45 g) shelled unsalted pistachios, toasted and finely chopped
2 tbsp (30 ml) flat-leaf parsley, finely chopped
1 tsp lemon zest
1 small garlic clove, finely grated, divided
1 tsp fresh thyme leaves
2 tsp (10 ml) extra-virgin olive oil, for charring
2 tbsp (30 ml) sherry vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 / 4 cup (60 ml) extra-virgin olive oil, for vinaigrette
Kosher salt and freshly ground black pepper, to taste

Instructions

Make the pistachio gremolata: In a small bowl, combine pistachios, parsley, lemon zest, thyme, and half the grated garlic with a pinch of salt. Set aside.
Whisk the vinaigrette: In another bowl, whisk sherry vinegar, lemon juice, Dijon, honey, remaining garlic, a pinch of salt, and several grinds of pepper. Slowly whisk in 1/4 cup olive oil until emulsified.
Char the radicchio: Heat a cast-iron skillet or grill pan over medium-high. Lightly brush radicchio wedges with 2 teaspoons olive oil and season with salt. Sear 45–60 seconds per cut side until edges are lightly charred but leaves remain crisp-tender. Transfer to a platter.
Dress the fennel: Toss shaved fennel and grapes with just enough vinaigrette to lightly coat. Season to taste with salt and pepper.
Assemble: Arrange charred radicchio on the platter, spoon the fennel–grape mixture over and around, drizzle with more vinaigrette to taste, and scatter the pistachio gremolata on top. Finish with chopped fennel fronds and cracked black pepper.