Radicchio, Endive & Spicy Lettuce Salad with Roasted Grapes

Autumn 2017
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food and drink

BY: Lucy Waverman

Grape pickers at least deserve to have one grape-based dish on the menu! This salad, with its combination of bitter greens, is mellowed by the sweetness of the roasted grapes. Any grape works, red or green. The dressing is a riff on the traditional green goddess. Manchego, the Spanish sheep’s milk cheese, adds a richness to the salad, or use a Monforte Toscano from Ontario, if you can find it.

ROASTED GRAPES
3 cups (750 mL) grapes
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper

DRESSING
⅔ cup (150 mL) chopped avocado
⅓ cup (80 mL) olive oil
¼ cup (60 mL) Greek yogurt
¼ cup (60 mL) lemon juice
2 tbsp (30 mL) chopped shallots
1 tbsp (15 mL) chopped chives
1 tbsp (15 mL) chopped tarragon
1 tbsp (15 mL) chopped basil
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) honey
Salt and freshly ground pepper

SALAD
4 cups (1 L) finely shredded radicchio, about 1 head
4 cups (1 L) finely shredded Belgian endive, about 3 endives
8 cups (2 L) spicy lettuce mix
1 cup (250 mL) grated Manchego cheese
Salt and freshly ground pepper

1. Preheat oven to 350°F (180°C).

2. Toss grapes with oil and season with salt and pepper. Lay on a parchment-lined baking sheet. Bake for 18 to 20 minutes or until skin is slightly shrivelled and the flavours intensify.

3. Use a stick blender or food processor to combine avocado, oil, yogurt, lemon juice, shallots, chives, tarragon, basil, mustard and honey. Season with salt and pepper. Reserve.

4. Combine radicchio, endive, lettuce mix and cheese in a mixing bowl. Toss with dressing. Season with salt and pepper and transfer to a serving platter. Scatter over roasted grapes.

Serves 12