Grilled Radicchio Salad

Serves 4

Grilled radicchio imparts a subtle smoky taste to this salad. It is a favorite in northern Italy, where radicchio is grown in the Veneto region.


3 tablespoons extra-virgin olive oil, divided

4 tablespoons honey

Juice and zest of 1 large lemon

Salt, to taste

Grinding of black pepper

1 large head radicchio, cut into quarters with root end attached

½ cup crumbled feta cheese


1. In a bowl, whisk together 2 tablespoons of the olive oil, honey, lemon juice and zest. Add salt and pepper. Set aside.

2. Brush the radicchio quarters with the remaining olive oil. Place the quarters cut side up on a pre-heated grill, and grill until the leaves begin to wilt. Flip the radicchio over and grill the other side for a couple of minutes.

3. Transfer the quarters to a platter and drizzle the dressing over the top. 

Sprinkle with the feta cheese. 

Serve warm.

More of Mary Ann Esposito's recipes you may be interested in

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Little Gem Salad

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Escarole and Lentil Salad

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Fennel and Fig Salad

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