Grilled Radicchio with Squash, Blistered Grapes, and Labneh
Servings: 8
Ingredients
- 1 delicata squash seeded and sliced
- 1 acorn squash seeded and sliced
- 2–3 tablespoons olive oil
- Kosher salt, black pepper
- 1 head of radicchio cut into eighths
- ½ cup labneh
- 2 cloves garlic minced
- ½ shallot minced
- 2 tablespoons red wine vinegar
- 1 bunch thyme
- Crumbled cheese goat or feta
Instructions
- Toss the squash in olive oil, sprinkle with salt and pepper, and roast at 350°F until lightly browned and softened.
- Heat a large skillet with olive oil and sear the radicchio until caramelized on cut sides, remove, and sprinkle with salt.
- Whisk labneh with olive oil, garlic, some thyme leaves, fresh cracked pepper, and vinegar. Spoon a bed of sauce onto each plate. You will be arranging all of the components on top of this spread.
- In the radicchio pan, sauté the minced shallot in olive oil until fragrant, add the grapes and sauté until blistered. Remove from heat and season with fresh thyme leaves, salt, and pepper.
- Combine all components on the bed of labneh spread and garnish with crumbled cheese and flaky salt.
Maverick and Dani Watson live in Chico and collaborate on creative projects ranging from photography, leather and wood craft. They also share a specific passion for food and food experiences. When we’re not in a pandemic, they host seasonal dinners with a focus on locally sourced ingredients and inventive California cuisine under the company name Steer+Arbor.
