Radicchio, Roast Grapes, Pistachios, Crispy Sage with Whipped Ricotta

This winter salad is as much a feast for the eyes as it is for the taste buds. Sweet, jammy roasted grapes meet crunchy pistachios, crispy sage and bitter radicchio, all balanced with creamy whipped ricotta. It’s quick to prepare but impressive enough for guests — perfect alongside roast chicken or a hearty pasta bake.

Serves: 4 as a side | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Ingredients

For the salad

• 2 radicchios, leaves torn

• Handful pistachios, roughly chopped

• Handful sage leaves

• 15g Grana Padano, grated

• 4 tbsp olive oil

• 1 tbsp balsamic vinegar

• 280g red seedless grapes

For the dressing

• 2 tbsp red wine vinegar

• 2 tbsp balsamic vinegar

• 4 tbsp olive oil, plus extra for dressing

• Salt + pepper

For the ricotta

• 250g ricotta

Method

1. Roast the grapes – Preheat the oven to 190°C. Place grapes in a small baking tray and roast for 20 minutes, or until softened and jammy.

2. Make the dressing – In a bowl, whisk together red wine vinegar, balsamic vinegar, olive oil, salt and pepper. Taste and adjust seasoning.

3. Whip the ricotta – In another bowl, whisk the ricotta with a pinch of salt and pepper until light and fluffy (about 15 seconds).

4. Crisp the sage – Heat 2 tbsp olive oil in a frying pan over medium heat. Fry sage leaves until crisp, then transfer to kitchen paper to drain.

5. Assemble the salad – In a large serving bowl, toss radicchio leaves with 2 tbsp olive oil, 1 tbsp vinegar and a pinch of salt. Top with roasted grapes, pistachios, and grated Grana Padano. Place the whipped ricotta in the centre, making a small well with the back of a spoon. Pour in the dressing, scatter over the crispy sage and serve immediately.