Countdown #5 Radicchio and Grape Salad with Pecorin

Name: Countdown #5 Radicchio and Grape Salad with Pecorino and Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole pistachios; 6 tablespoons extra-virgin olive oil, divided; Salt; 1 1/2 cups Concord grapes (with seeds); 1 bunch fresh tarragon, divided; 1 1/2 cups Fantasy grapes (seedless); 1 1/2 cups Red Flame grapes (seedless); 2 heads Chioggia radicchio; Freshly ground black pepper; Zinfandel Vinaigrette, recipe follows; Wedge young Pecorino, for garnish; 1/4 cup Zinfandel vinegar, or good quality red wine vinegar; 1/4 cup extra-virgin olive oil; 3/4 cup olive oil; Kosher salt and freshly ground black pepper; Splash fresh lemon juice

Servings: persons

1/2 cup whole pistachios
6 tablespoons extra-virgin olive oil, divided
Salt
1 1/2 cups Concord grapes (with seeds)
1 bunch fresh tarragon, divided
1 1/2 cups Fantasy grapes (seedless)
1 1/2 cups Red Flame grapes (seedless)
2 heads Chioggia radicchio
Freshly ground black pepper
Zinfandel Vinaigrette, recipe follows
Wedge young Pecorino, for garnish
1/4 cup Zinfandel vinegar, or good quality red wine vinegar
1/4 cup extra-virgin olive oil
3/4 cup olive oil
Kosher salt and freshly ground black pepper
Splash fresh lemon juice

1
Preheat the oven to 300 degrees F.
2
Toss the pistachios in 2 tablespoons of olive oil and season with salt.
3
Toast in the oven until golden brown, 5 to 7 minutes.
4
Set aside to cool
5
Heat 2 medium saute pans over high heat.
6
Add 2 tablespoons olive oil to each.
7
To one of the pans add the Concord grapes and half the tarragon.
8
To the other pan add the Fantasy and Red Flame grapes and the remaining tarragon.
9
Blister the skins for 2 to 3 minutes for the Concord grapes and 3 to 4 minutes for the Fantasy and Red Flame grapes.
10
Once blistered, place the grapes on a sheet pan to cool.
11
Split the head of the radicchio and remove the core.
12
Slice the head into 1/4-inch ribbons and place in a mixing bowl.
13
Once the grapes are cool, toss them in the bowl with the radicchio and pistachios, season with salt and black pepper, and then dress with the Zinfandel Vinaigrette and mix gently.
14
To serve: Place on a large platter to share family style or divide the salad among 6 to 8 plates.
15
With a vegetable peeler, shave the Pecorino over the salad and finish with a grind of black pepper.
16
Pour the vinegar into a mixing bowl and then gradually whisk in the oils.
17
Once the oils are incorporated, season with salt and pepper.
18
To help with the final balance, squeeze in a bit of lemon juice.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup whole pistachios, 6 tablespoons extra-virgin olive oil, divided, Salt, 1 1/2 cups Concord grapes (with seeds), and more.

Yes, Countdown #5 Radicchio and Grape Salad with Pecorino and Pistachios falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Countdown #5 Radicchio and Grape Salad with Pecorino and Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions