Sometimes inspiration for recipes comes from the plate, and I love the idea of deep purples and bright greens combining onto a plate together. Playing with that idea of contrast, the grape brings a lovely bright sweetness to this dish, which balances out the radicchio’s bitter (in a good way!) earthiness. I topped it with aioli because it seemed like the right thing to do, but balsamic vinegar would also be a good choice. So pretty, so simple, and it looks so elegant on plate! 

INGREDIENTS

2 tablespoons olive oil

1 cup grapes, halved

1 head radicchio, sliced 1/2 inch thick

1/4 red onion, sliced

1 bunch broccoli, florets broken down

DIRECTIONS

In a large sauté pan over high heat, add the olive oil and grapes, sautéing until the grapes are starting to blister, about 3 minutes. Turn the heat down to medium and add the radicchio and red onion, cooking for another few minutes until the radicchio is tender and onion is starting to get clear. Add the broccoli, and cook for another 5 minutes, until the broccoli is bright green and tender, but with a little bit of bite in the center. Season with salt and pepper.

To serve, pour the vegetable mixture onto a plate and drizzle with aioli. Enjoy!

AIOLI

1 tablespoon olive oil

1 tablespoon mayo

1/4 teaspoon lemon zest

1 garlic clove, minced

DIRECTIONS

Combine all of the ingredients in a small bowl and stir together vigorously until emulsified.