Radicchio Salad with Arugula Pesto and Red Grapes

Difficulty:
1/5

Servings: 6

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Vegetarian Dinner

RADICCHIO SALAD WITH ARUGULA PESTO AND RED GRAPES

Ingredients:

  • ¾ cup (180 ml) pine nuts, divided

 Arugula Pesto:

  • ½ bunch parsley, chopped leaves
  • 2-3 cups (240-710 ml) loosely packed (pre-washed) arugula
  • 4-6 cloves garlic, chopped
  • ¼ – ½ cup (60-120 ml) olive oil
  • ½ lemon
  • 3 tablespoons (45 ml) grated parmesan
  • Salt and pepper

Grilled Treviso Radicchio:

  • 6 small or 3 large heads treviso radicchio, halved through the base
  • Vegetable oil, for grilling
  • Salt and pepper
  • 1 cup (240 ml) seedless red grapes, halved, to serve

Special Equipment:

  • Food Processor
  • Grill

 

Method:

Add pine nuts to a tray, place in the oven. Set a timer for 5 minutes, or until just toasted.

Remove the pine nuts from the oven, set aside to cool completely at room temperature. Remove nuts from pan and transfer to a plate to prevent carry-over cooking. Reserve for the pesto and for serving.

For the Arugula Pesto:

Add parsley and arugula to the food processor.

Pulse to decrease volume.

Add garlic and ¼ cup (60 ml) toasted pine nuts (cool), season with salt and pepper.

Pulse to a fine chop.

Blend and add olive oil to make a smooth paste.

Transfer to a bowl and stir in the juice of ½ lemon, and grated parmesan. Season with salt and pepper.

Pour a bit more olive oil over top to make a barrier and refrigerate until needed.

For the Grilled Treviso Radicchio Salad:

Preheat grill to medium-high heat.

 

Brush the radicchios with vegetable oil, season with salt and pepper.

Place the radicchio on the grill and press, cut-side-down, and grill for about 1 minute, until well charred on the outside and crisp-tender throughout.

Set aside to cool at room temperature. When cool to the touch, refrigerate to cool completely.

To Serve:

Brush the grilled, chilled radicchio with arugula pesto, making sure it gets in between the leaves.

Arrange on six small plates, 2 halves per person.

Top each plate with halved red grapes and a generous sprinkle of pine nuts.

Serve Immediately.