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  • GRILLED RADICCHIO SALAD
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Serves 6 (Adapted from a recipe in Bon Appetit, August 2007)

Everyone LOVED this salad at our August 08 Grillfriends Dinner - to grill lettuces, use a strong lettuce with good skeletal structure like romaine. The radicchio gives the salad a slightly bitter flavor which is offset by the wonderful vinaigrette it is tossed with.

Ingredients:

3 T extra virgin olive oil, plus additional for drizzling

1 T chopped fresh dill

1 T sherry wine vinegar

2 t Dijon mustard

2 T fresh squeezed lemon juice

1 anchovy filet, chopped finely

6 green onions, trimmed

1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece

1 medium head of radicchio, quartered through core, with some core still attached to each piece


Directions:

Vinaigrette: Whisk together olive oil and next four ingredients. Season with salt and pepper.

Arrange green onions, lettuce and radicchio on baking sheets. Drizzle lightly with oil and sprinkle with salt and pepper.

Preheat the grill to medium high heat. Grill the vegetables until beginning to wilt, 1 1/2 minutes for romaine, 2 minutes for green onions, 3 minutes for radicchio. Transfer vegetables to baking sheets.

Cut cores from all grilled greens. Cut the raddichio crosswise into 1 inch wide strips. Cut grilled lettuces crosswise into 2 inch wide strips; chop green onions. Place vegetables in a large bowl and drizzle with dressing - toss to coat and serve!