Balsamic Grilled Radicchio Salad

|
June 21, 2016
Radicchio
Photo Credit: Jack Mathews

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

4

PREP TIME

05 min

COOK TIME

05 min

Ingredients

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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