Balsamic Grilled Radicchio Salad
The new Love & Lemons Cookbook fires us up with a Balsamic Grilled Radicchio Salad.
This recipe is from Jeanine Donofrio’s The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking ($35; Avery).
Balsamic Grilled Radicchio Salad
SERVES
4PREP TIME
05 minCOOK TIME
05 minIngredients
2 small heads radicchio
Extra-virgin olive oil, for drizzling
White balsamic vinegar, for drizzling
2 cups (500 ml) mixed salad greens
⅓ cup (75 ml) hazelnuts, chopped and toasted
Parmesan cheese wedge, for shaving
Sea salt and freshly ground black pepper
2 slices grainy bread + ½ clove garlic (optional)
Directions
Preheat a grill or grill pan to medium heat.
Slice the radicchio into wedges and drizzle with olive oil, balsamic vinegar, and pinches of salt and pepper. Grill each side for about 3 minutes, or until char marks form and the radicchio softens.
Remove from the grill and assemble the radicchio wedges on plates with a small handful of salad greens. Drizzle with olive oil and a little bit of balsamic vinegar. Top with the toasted hazelnuts and shavings of Parmesan cheese. Serve with freshly ground black pepper.
If desired, make toasted bread crumbs: Toast 2 slices of grainy bread until crispy. Rub with the cut side of a half clove of garlic, place in a food processor, and pulse into coarse crumbs. Sprinkle onto the salads.
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