Winter Salad with Radicchio, Fennel and Crimson Grapes
I made this winter salad with radicchio, fennel and crimson grapes for lunch at the weekend. Evie offered me a head of radicchio when I picked up my weekly order of produce from Farmer and Son.
I do love going to the market to pick up fresh, local – and unpackaged – produce. I remember my first taste of this bitter leaf as a child. It’s definitely a salad leaf for a more mature palate! That’s why it’s often paired with sweet ingredients, as I did in this salad. It’s also delicious roasted, grilled, braised or sautéed. Add it to pasta, or cook it in a risotto for a more mellow flavour.
Salad with radicchio: a few interesting facts
Radicchio has been cultivated since the fifteenth century in the Veneto region of northern Italy. The first written reference is in Naturalis Historia. Pliny the Elder documented its medicinal properties as a blood purifier and to ease insomnia. The deep red radicchio of today was developed in the nineteenth century by Belgian agronomist Franco Van den Borre. Find more about it here.
He used a technique known as imbianchimento (whitening) to create the distinctive dark red with white veined leaves. Plants are removed from the ground and placed in water or sand in a cool dark cellar. The lack of light inhibits chlorophyll production, which causes the plants to lose their green colour.
Did you know that you can cover the radicchio head with a paper bag for a similar result? https://www.italymagazine.com/featured-story/foodie-guide-radicchio
Health benefits of radicchio salad
Radicchio salad offers a wide range of health benefits, making it a smart choice for those who prioritize their well-being. One of the key advantages of radicchio is its high antioxidant content. Antioxidants play a crucial role in protecting the body against free radicals, which are unstable molecules that can damage cells and contribute to various chronic diseases. By incorporating radicchio salad into your diet, you can boost your antioxidant intake and support your body’s natural defense system.
Radicchio salad is also known for its ability to improve digestion. The bitter compounds present in radicchio stimulate the production of digestive enzymes, promoting better absorption of nutrients and aiding in the breakdown of food. This can help alleviate common digestive issues such as bloating, gas, and constipation. So, if you often experience digestive discomfort, incorporating radicchio salad into your meals may provide relief and support optimal digestion.
Pairings and toppings for salad with radicchio
For this salad with radicchio, I sautéed some crimson grapes in verjuice and scattered them on top of the leaves with fennel, goat’s cheese, walnuts and thyme. I can highly recommend some crumbled grilled pancetta for a salty crunch. Serve bread on the side to scoop up the cheese and dressing. I think this makes for a lovely light lunch, or as a side dish for roasted meat.
Here’s another salad with fennel and goat’s cheese: Leafy Salad with Preserved Lemon and Pomegranate
Best wishes,
Amanda
PS: If you’ve tried this winter salad with radicchio, fennel and crimson grapes or any other recipe on At Amandas Table, please let me know how it turned out in the comments below! If you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
Winter Salad with Radicchio, Fennel and Crimson Grapes
Ingredients
- 1/2 head radicchio, leaves separated and washed
- 1 small bulb of fennel, washed and thinly sliced I use a mandoline
- 1 cup crimson grapes
- a few sprigs of thyme, leaves removed
- handful walnuts
- 1/3 cup goat's cheese
- 4 slices pancetta, diced
- 1/4 cup verjuice
- 1/2 cup olive oil
- 1 tsp honey
Instructions
- Preheat the grill to 200°C. Line a tray with aluminium foil. Cook the diced pancetta until it's dark brown and crispy.
- Saute the crimson grapes in a shallow pan with the verjuice for a a few minutes until the skins start to split. Drain the grapes and reserve the verjuice for the dressing.
- To make the dressing, whisk the verjuice with the olive oil and honey and season with salt and pepper.
- Arrange the radicchio leaves on a flat plate.
- Scatter the sliced fennel, grapes, goat's cheese, walnuts, thyme and crispy pancetta on top of the leaves, then drizzle with the dressing. Serve immediately with crunchy bread on the side.
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