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Radicchio Grape Salad
From Chef Lesli for Harmons
Ingredients:
1/2 cup plus 1 Tbsp olive oil, plus more for brushing
1 large shallot, chopped
1/2 cup apple cider vinegar
8 juniper berries
1/2 tsp caraway seeds
1/2 tsp yellow mustard seeds
3 sprigs thyme
1 Tbsp sugar
Salt and freshly ground black pepper
3 heads (about 1 1/2 lbs) radicchio, halved lengthwise
2 big bunches (about 1 lb) kale, soaked in cold water
1 bunch red grapes
½ cup toasted salted pistachios
Instructions:
In a small saucepan over medium heat, add 1 tablespoon oil. Add shallot and cook until soft, about 2 min. Add vinegar, juniper berries, caraway seeds, mustard seeds, thyme, sugar, and salt and pepper and bring to a boil. Cook until sugar and salt dissolve, 1-2 min. Remove from heat and let sit for 15 min. Strain mixture into a small bowl and discard the solids. Whisk in the remaining ½ cup oil. Set aside.