Fregola Sarda Salad with Treviso, Goat Cheese & Tart Cherries
This couscous salad offers a range of contrasting textures (crisp, chewy & creamy) and flavors (tangy, sweet, bitter, nutty, piney & salty).
Cut the radicchio into quarters.
In an oiled, heavy-bottom pan, char the radicchio quarters.
Deglaze the pan with the balsamic vinegar.
Remove the radicchio and roughly chop it.
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.
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.
Boil the fregola in salted water, until tender, then drain off the water.
Toss the radicchio & the pine nuts with the fregola. Season to taste with salt.
Briefly plunge the treviso in ice water to crisp it up. Cut it into long strips.
Sprinkle the fregola mixture with the goat cheese, mint & parsley leaves, fried capers and Treviso.
Simmer the cherry rehydrating liquid to reduce it in volume by half. Drizzle it over the salad.
Recipe by Jake Vorono