Broccoli and Radicchio with Blistered Grapes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 203
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 5
- Cholesterol
- 1
- Sodium
- 79
- Total: 20 min
- Active: 20 min
Ingredients
2 tablespoons olive oil
1 cup red seedless grapes, halved
1 head radicchio Trevisano, cored and quartered lengthwise, or 1 head radicchio, sliced 1/2 inch thick
1 bunch broccoli, cut into florets (reserve the stalk for another use)
1/4 red onion, sliced
Aioli:
1 tablespoon olive oil
1 tablespoon mayonnaise
1/4 teaspoon finely grated lemon zest
1 clove garlic, minced
Directions
- 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!