Fregola Sarda Salad

Fregola Sarda Salad

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Fregola Sarda Salad with Treviso, Goat Cheese & Tart Cherries

wine WINE PAIRING
Sancerre

This couscous salad offers a range of contrasting textures (crisp, chewy & creamy) and flavors (tangy, sweet, bitter, nutty, piney & salty).

Fregola Sarda Salad
INGREDIENTS
  • 3 cups Large Fregola Sarda
  • 1 head Radicchio
  • 1 head Treviso
  • ¼ cup brine-packed Capers
  • ¼ cup Dried Tart Cherries
  • ¼ cup Flat Leaf Parsley Leaves
  • ¼ cup Mint Leaves
  • ¼ cup Amaro Meletti
  • ¼ cup Water
  • 2 tbsp Balsamic Vinegar
  • 1oz Chevre Goat Cheese, crumbled
  • ¼ cup Pine Nuts, Toasted

DIRECTIONS

1

Cut the radicchio into quarters.
2

In an oiled, heavy-bottom pan, char the radicchio quarters.
3

Deglaze the pan with the balsamic vinegar.
4

Remove the radicchio and roughly chop it.
5

Deep fry the capers in a pot with a shallow layer of canola oil, until they stop bubbling.  Remove them from the oil & drain off the excess oil on paper towels.
6

Bring the meletti and water to a boil in a small sauce pot with the tart cherries.  Remove the pot from the heat and cover it, letting the cherries rehydrate.
7

Boil the fregola in salted water, until tender, then drain off the water.
8

Toss the radicchio & the pine nuts with the fregola.  Season to taste with salt.
9

Briefly plunge the treviso in ice water to crisp it up.  Cut it into long strips.
10

Sprinkle the fregola mixture with the goat cheese, mint & parsley leaves, fried capers and Treviso.
11

Simmer the cherry rehydrating liquid to reduce it in volume by half.  Drizzle it over the salad.

Recipe by Jake Vorono

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