Balsamic-Braised Radicchio with White Bean Purée, Charred Grape Jus and Walnut-Thyme Crumb

01

Ingredients

• 2 small heads radicchio, about 500 g total
• 250 g seedless red grapes
• 4 tablespoons extra-virgin olive oil, divided
• 1 small shallot, finely sliced
• 2 garlic cloves, finely chopped
• 2 cans (398 ml or 14 oz each) cannellini beans, drained and rinsed
• 2 cups (480 ml) low-sodium vegetable broth, divided
• 2 1/2 tablespoons balsamic vinegar, divided
• 2 teaspoons pure maple syrup
• 1 tablespoon fresh lemon juice
• 1/3 cup (40 g) walnut pieces, finely chopped
• 1/4 cup (20 g) panko breadcrumbs; check that they contain no dairy or egg
• 2 teaspoons fresh thyme leaves, divided
• 2 tablespoons finely chopped flat-leaf parsley
• 3/4 teaspoon fine salt, divided, plus more to taste
• 1/2 teaspoon black pepper, divided
• 12 small celery leaves, for garnish

02

Prepare the dish

1. Heat the oven to 220°C (425°F). Cut each radicchio head through the core into two firm wedges, keeping enough core attached to hold the leaves together. Pat the cut faces dry.
2. Make the crumb first. Warm 1 tablespoon olive oil in a small skillet over medium heat. Add the walnuts, panko, 1 teaspoon thyme, parsley and a pinch each of salt and pepper. Cook for 3 to 4 minutes, stirring frequently, until crisp and fragrant. Transfer to a plate so it stays crunchy.
3. For the white bean purée, warm 1 tablespoon olive oil in a saucepan over medium-low heat. Add the shallot and garlic and cook for 4 minutes without browning. Add the cannellini beans, 3/4 cup vegetable broth, lemon juice, 1/4 teaspoon salt and a few turns of pepper. Simmer for 6 minutes.
4. Blend the beans until completely smooth, adding up to 1/4 cup additional broth as needed for a soft spoonable texture. Pass through a fine sieve for the smoothest finish, then return to the saucepan, cover and keep warm over very low heat.
5. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil, then place the radicchio wedges cut-side down. Sear for 2 to 3 minutes per cut face, until deeply coloured but still intact.
6. Turn the wedges onto one cut face. Pour 1/2 cup vegetable broth around them, then add 1 1/2 tablespoons balsamic vinegar, the maple syrup, remaining thyme, 1/4 teaspoon salt and a pinch of pepper. Bring to a simmer, transfer the skillet to the oven and braise uncovered for 12 to 15 minutes, until a knife meets only slight resistance at the core. Transfer the wedges to a warm plate.
7. While the radicchio braises, halve the grapes. Heat the remaining 1 tablespoon olive oil in a clean skillet over high heat. Add the grapes cut-side down and cook undisturbed for 2 minutes, until lightly charred. Reserve 12 attractive halves for plating.
8. Add the remaining grapes to the radicchio skillet after the wedges are removed. Stir in the remaining 1 tablespoon balsamic vinegar and up to 1/4 cup broth. Crush the grapes gently and simmer for 4 to 6 minutes, scraping up the caramelized bits, until glossy and lightly syrupy.
9. Press the grape mixture through a fine sieve into a small saucepan, extracting as much liquid as possible. Simmer for another 1 to 2 minutes if needed to reach a sauce consistency that lightly coats a spoon. Taste and adjust with a pinch of salt.
10. Rewarm the bean purée and radicchio gently. Keep the crumb dry and add it only at the table.