Grilled Radicchio And Kale, Sauerkraut Style
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 large
Shallot (chopped)1 cup
Apple Cider Vinegar1 tsp
Caraway Seeds1 tsp
Yellow Mustard Seed2 tbsps
Sugar (to taste)Directions:
1
Heat 1 tablespoon of the oil in a small saucepan over medium heat
2
Add the shallot and cook until soft, about 2 minutes
3
Add the vinegar, juniper berries, caraway seeds, mustard seeds, thyme, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper
4
Bring to a boil and cook until the sugar and salt are dissolved, 1 to 2 minutes
5
Remove from the heat
6
Let sit for 15 minutes then strain into a small bowl, discarding the solids
7
Slowly whisk in the remaining 1/2 cup oil until emulsified
8
Heat your grill to high for direct grilling
9
Brush the cut sides of the radicchio with oil and season with salt and pepper
10
Grill, cut side down, until golden brown and slightly charred, 2 to 3 minutes
11
Brush the tops with oil, flip over the radicchio, and continue grilling until just heated through, 2 to 3 minutes longer
12
Remove from the grill
13
Thinly slice the radicchio and put it in a bowl
14
Remove the kale from the water and shake gently to get some of the water off
15
Season with salt and pepper and place on the grill
16
Cook until slightly wilted and charred on all sides, about 30 seconds per side
17
Remove from the grill
18
Thinly slice and add to the radicchio
19
Add the dressing to the radicchio and kale and toss to coat
20
Let sit at room temperature for 30 minutes to allow the flavors to meld
21
Heat 1 tablespoon of the oil in a small saucepan over medium heat
22
Add the shallot and cook until soft, about 2 minutes
23
Add the vinegar, juniper berries, caraway seeds, mustard seeds, thyme, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper
24
Bring to a boil and cook until the sugar and salt are dissolved, 1 to 2 minutes
25
Remove from the heat
26
Let sit for 15 minutes then strain into a small bowl, discarding the solids
27
Slowly whisk in the remaining 1/2 cup oil until emulsified
28
Heat your grill to high for direct grilling
29
Brush the cut sides of the radicchio with oil and season with salt and pepper
30
Grill, cut side down, until golden brown and slightly charred, 2 to 3 minutes
31
Brush the tops with oil, flip over the radicchio, and continue grilling until just heated through, 2 to 3 minutes longer
32
Remove from the grill
33
Thinly slice the radicchio and put it in a bowl
34
Remove the kale from the water and shake gently to get some of the water off
35
Season with salt and pepper and place on the grill
36
Cook until slightly wilted and charred on all sides, about 30 seconds per side
37
Remove from the grill
38
Thinly slice and add to the radicchio
39
Add the dressing to the radicchio and kale and toss to coat
40
Let sit at room temperature for 30 minutes to allow the flavors to meld