Entertaining

Marinated grape, greens and risoni salad

Name: Marinated grape, greens and risoni salad recipe
Yield: 6
Ingredients: 1 cup (220g) risoni; 2 bunches asparagus, trimmed and cut into thirds on an angle; 200g sugar snap peas, trimmed; 25g punnet red vein sorrel leaves (from specialty grocers or markets – substitute baby spinach leaves); 100g gorgonzola dolce, crumbled; 350g mixed seedless grapes (we used red and black grapes); 1 tsp dried oregano; 1/2 tsp dried chilli flakes; Finely grated zest & juice of 1 orange; 1/2 cup (125ml) extra virgin olive oil; 1/4 cup (60ml) red wine vinegar; 1/4 cup flat-leaf parsley leaves, chopped

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by Georgina Esdaile

Food Editor

Nov 18, 2021

This summer salad is the perfect side dish when entertaining.

1 cup (220g) risoni
2 bunches asparagus, trimmed and cut into thirds on an angle
200g sugar snap peas, trimmed
25g punnet red vein sorrel leaves (from specialty grocers or markets – substitute baby spinach leaves)
100g gorgonzola dolce, crumbled

Marinated grapes

350g mixed seedless grapes (we used red and black grapes)
1 tsp dried oregano
1/2 tsp dried chilli flakes
Finely grated zest & juice of 1 orange
1/2 cup (125ml) extra virgin olive oil
1/4 cup (60ml) red wine vinegar
1/4 cup flat-leaf parsley leaves, chopped

Method

1.

For the marinated grapes, place all the ingredients in a bowl with 1 tsp salt flakes and freshly ground black pepper to taste. Set aside for at least 1 hour to marinate. (This can be done up to 1 day ahead. Marinate in the fridge and bring to room temperature to serve.) Drain grapes, reserving the marinade, and set aside.
2.

Cook risoni in a saucepan of salted boiling water for 6 minutes or according to packet instructions. Drain, then toss with half the reserved marinade from the grapes and set aside to cool.
3.

Blanch asparagus and sugar snap peas in a saucepan of salted boiling water, then refresh in iced water. Drain. Cut peas in half lengthways.
4.

To serve, toss risoni with the asparagus and sugar snap peas. Arrange on a serving platter with the red vein sorrel, gorgonzola and marinated grapes. Drizzle with remaining grape marinade to serve.