Grilled Radicchio Salad with Blue Vinegar Grapes

Ingredients

• 2 tbsp Rapeseed oil
• 1 small shallot (30 g; peeled, halved and sliced thinly)
• 150 g blue grapes (hot washed, halved)
• 4 tbsp white wine vinegar
• 3–4 pinches salt
• black pepper (freshly ground)
• 2 tbsp grape seed oil
• 1 tbsp Rapeseed Oil
• 1 radicchio (360 g; cleaned, washed and cut into 1 cm thick slices along the stem so they hold together)
• 2–3 pinches fleur de sel
• 100 g feta (coarsely crumbled or broken up)
• 30 g salad kernel mix (from pumpkin, pine nuts, sunflower seeds)
• wheat or spelt baguette (toasted)

Instructions

1. 1.

   Heat rapeseed oil in a pan and sauté the shallot over medium heat for 3 minutes until translucent. Add the grapes, stir through, and cook for 3–4 minutes. Deglaze with vinegar and season with salt and 2 pinches of pepper. Finally stir in grape seed oil and remove from heat.

2. 2.

   Sauté the salad kernel mix in a dry pan over medium heat for about 3 minutes until golden brown and fragrant. Transfer to a plate and let cool.

3. 3.

   Heat rapeseed oil in a large pan, add half of the radicchio slices and season with a good pinch of fleur de sel. Cook the radicchio over medium heat for about 2 minutes, flip and cook another minute. Remove and place on a plate. Repeat with the remaining radicchio from both sides.

4. 4.

   Return the first cooked radicchio to the pan and deglaze with the vinegar grapes. Briefly stir everything together, sprinkle with feta crumbs, and remove from heat.

5. 5.

   Serve by arranging the radicchio salad and vinegar grapes on plates, topping with the salad kernel mix. Serve with toasted baguette.