- 6 oz. Fresh Radicchio, trimmed into leaves
- 1 ¼ tsp. Chopped Garlic in water
- 24 oz. Primo Gusto Extra-Virgin Olive Oil
- 2 oz. Balsamic Pickled Grapes
- 4 lb. Markon White Seedless Grapes
- 1 oz. Trade East Pickling Spice Mix
- ½ oz. Trade East Whole Fennel Seeds
- ½ oz. Trade East Black Peppercorn
- 1 gal. Harvest Valley White Grape Juice
- 1 c. Balsamic Vinegar
- ½ oz. Kosher Salt
- ½ oz. Markon Parsley, chopped
Balsamic Pickled Grapes
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Trim grapes. Place in a nonreactive storage container. Place pickling spice, fennel, and peppercorns in a piece of cheesecloth. Tie closed with a piece of butcher’s twine. Place the grape juice, vinegar, and salt in a nonreactive pot. Add the spice sachet. Bring to a boil. Simmer for 5 minutes. Pour hot liquid over grapes. Stir frequently. Allow to cool. Place in a covered storage container, label, date, and refrigerate for 6 days before use. Stir grapes once. Refrigerate at 41°F or lower.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Slice the radicchio in half. Remove the core. Separate the leaves. Transfer to a covered storage container between parchment paper layers and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
To prepare a la carte:
Add radicchio, ½ oz. of oil, and garlic in stainless-steel mixing bowl. Mix together with a rubber spatula until leaves are coated with the oil. Place on a heated char-grill or broiler over medium heat. Salt and pepper to taste. Cook until end of radicchio are lightly browned and leaves are tender. Add a ½ oz. of oil to a heated sauté pan. Add grapes. Sauté and toss in pan quickly. Cook until grapes are warmed through. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Place on a warmed serving plate.