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Categories:
apple cider vinegar sugar kosher salt caraway seeds yellow mustard seeds berries shallot radicchio canola oil bunches kale olive oil
Viewed: 61 - Published at: 7 years agoIngredients
- 1 cup apple cider vinegar
- 2 tablespoons sugar
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon yellow mustard seeds
- 8 juniper berries
- 1 large shallot, chopped
- 3 heads radicchio, quartered
- Canola oil, for brushing
- 2 big bunches kale, tough stems removed, soaked in cold water
- 2 tablespoons olive oil
Method
- Combine the vinegar, sugar, 1 teaspoon kosher salt, 1/4 teaspoon pepper, caraway, mustard seeds, juniper berries and shallots in a medium saucepan.
- Bring to a boil and cook until the sugar and salt are dissolved.
- Remove from the heat and strain into a small bowl, discarding the solids.
- Preheat the grill to high.
- Brush the radicchio with canola oil and season with salt and pepper.
- Grill cut side down until golden brown and slightly charred, 2 to 3 minutes per side.
- The radicchio should not be cooked all the way through, but retain some bite.
- Remove from the grill, thinly slice and put in a bowl.
- Remove the kale from the water and shake gently to get some of the water off (any excess water will help it steam while grilling).
- Season with salt and pepper and place on the grill.
- Grill until slightly wilted and charred on all sides, about 1 minute per side.
- Remove, thinly slice and add to the radicchio.
- Add some of the vinegar mixture and toss to coat.
- Toss again with olive oil, salt and pepper.
- Taste, and add more vinegar if desired.
- Let sit at room temperature for 30 minutes to allow the flavors to meld.
