Grilled Radicchio and Kale, Sauerkraut Style
"Kale and radicchio both do quite well on the grill; the direct heat turns their edges charred and crispy while the inner leaves become tender and stay intact. Soaking the kale is important so that steam can build and cook through the tough stalks as the leaves grill. Because kale and radicchio are both slightly bitter greens, they take to a sauerkraut-style dressing just as well as cabbage does...."
INGREDIENTS
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1/2 cup plus 1 tablespoon canola oil, plus more for brushing
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1 large shallot, chopped
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1/2 cup apple cider vinegar
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8 juniper berries
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1/2 teaspoon caraway seeds
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1/2 teaspoon yellow mustard seeds
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3 fresh thyme sprigs
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1 to 2 tablespoons sugar, to taste
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Kosher salt and freshly ground black pepper
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3 heads radicchio, halved lengthwise
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2 big bunches kale, soaked in cold water
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