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.

Ingredients:

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

Directions:

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

Vegetable Chowder

Serves 6–8

Neapolitan Fish Chowder

Serves 8

Scallop Chowder

Serves 4

Corn and Bok Choy Chowder

Serves 8–10

Chowders and Bisques— Simple and Elegant

Add bread and salad, and you have a perfect winter meal.
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

Calendar

February 2019

Today

  • Sun
  • Mon
  • Tue
  • Wed
  • Thu
  • Fri
  • Sat
27 28 29 30 31 01 02
03 04 05 06 07 08 09
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 01 02
Edit ModuleShow Tags
Edit ModuleShow Tags