Hands-down one of the quickest salads you'll put together this winter and one of the tastiest. Red grapes are lush, crispy and oh so sweet right now. Pair that against the bitter crunch of radicchio and other sharp greens, top it with a bit of bitey cheese and you have a symphony of textures and flavours all on one fork!
As pretty as it is tasty, eating what is in season is a joy! Serve as a salad or throw your protein of choice on top and make it a meal!
What You Need:
Dressing
3 Tbsp quality balsamic vinegar
juice of ½ lemon
5 tbsp olive oil
Salad
150g radicchio leaves and a handful of other bitter style green such as Rocket or baby Kalettes cut in half.
1½ cups red grapes, halved
½ red onion, finely sliced
arils of ½ pomegranate
salt and pepper to season
80g-100g manchego
What To Do:
1. Whisk the dressing ingredients together in a bowl and set aside.
2. Spread the radicchio leaves on a large serving platter. Top with cut grapes, onion and pomegranate arils. Season generously with salt and pepper.
3. Spoon over the dressing, enough to coat the salad here and there in pockets of balsamic and oil.
4. Using a microplane, grate the manchego generously over the salad and serve immediately.
Adapted from the awesome recipes over at Goodfoodau
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