A Bitter Winter Salad
The vibrant colours in this grape and chicory salad can brighten even the darkest of these November nights, bringing a burst of freshness that feels like a little taste of summer in the heart of autumn.
But let’s be real: this salad is just a template. Throw in what moves you—a handful of crushed olives, chopped capers, or a shaving of pecorino if you want a salty twist. It’s light, refreshing, and endlessly flexible, so whether you keep it classic or add your own spin, it’s sure to elevate your plate. Prepare the dressing and greens in advance, and simply toss them together when it’s time to serve.
TIP: For a stronger flavour, pickle the grapes for up to an hour before assembling.
SWAP OUT: Fennel is an acquired taste, if it isn’t yours, swap it out for thinly sliced celery or other salad mixes.
SERVE WITH: I’m enjoying mine with a succulent roast chicken and some crushed new potatoes with big dollops of salty butter.
SERVES: 2-4
I N G R E D I E N T S
For the pickled grapes:
250g seedless red grapes, cut in half
3 tbsp rice wine vinegar
1 tbsp granulated sugar
1/4 tsp salt
For the salad:
3-4 heads of chicory, a mix of red and white if possible
1 medium fennel bulb, thinly sliced and fronds reserved
150g walnuts, roughly chopped
1 tbsp olive oil
100g goat cheese, crumbled
A few sprigs of fresh thyme
Salt and freshly ground black pepper, to taste (optional)
For the dressing:
3 tbsp extra-virgin olive oil
1.5 tbsp balsamic vinegar
1 heaped tsp honey
1 heaped tsp dijon mustard
Salt & pepper, to taste
M E T H O D
T H E G R A P E S:
In a small bowl, whisk together the vinegar, sugar, and salt until dissolved.
Add the halved grapes, ensuring they are fully submerged in the liquid. Let them sit for at least 15-20 minutes while you prepare the rest of the salad.
T H E S A L A D:
Thinly slice the fennel bulb using a sharp knife or mandoline. Set aside any fresh fennel fronds to use as garnish later.
Remove the stalks from the chicory, leaving just the leaves. Proceed to wash and pat them dry.
Place both the fennel and the chicory leaves in a large salad bowl.
Heat a small pan over medium heat, add the olive oil and the chopped walnuts. Toast, stirring frequently, for about 3 to 5 minutes until fragrant and slightly browned. Remove from the heat and set aside to cool.
To make the dressing, whisk together the olive oil, balsamic vinegar, honey, mustard, salt, and pepper. Adjust seasoning to taste.
Drain the pickled grapes and add them to the bowl along with the toasted walnuts and a few sprigs of fresh thyme. Crumble in the goat cheese and toss everything together lightly.
Drizzle over the dressing and gently toss again.
T O S E R V E:
Plate the salad and sprinkle over any reserved toppings: extra nuts, goat cheese, and fresh fennel fronds (if you fancy it!).
Serve immediately and savour it all.
