Sometimes inspiration for recipes comes from the visuals and I love the idea of deep purples and bright greens coming together on a plate. Playing with that idea of contrast, the blistered grapes bring a lovely bright sweetness to this dish, which balances out the radicchio’s bitter (in a good way!) earthiness. I topped it with a quick aioli because it seemed like the right thing to do, but balsamic vinegar would also be a good choice. The combination is so pretty, so simple and it looks so elegant on the plate!
For the broccoli and radicchio: In a large sauté pan over high heat, add the olive oil and grapes cut-side down and cook, undisturbed, until the grapes start to blister, about 3 minutes. Remove the grapes to a plate.
Turn the heat down to medium, add the radicchio, broccoli and red onion and cook, stirring occasionally, until the radicchio is tender, the broccoli is crisp-tender and the onion starts to become translucent, about 5 minutes. Season with salt and pepper.
For the aioli: Combine all of the ingredients in a small bowl and whisk together vigorously until emulsified.
To serve, pour the vegetable mixture onto a plate and drizzle with the aioli. Enjoy!