Balsamic Grilled Radicchio Salad

Recipe from The Love & Lemons Cookbook
Photo Credit: Jack Mathews

Updated Jun 29, 2017 @ 12:50 pm

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).


Also published on Medium.

Balsamic Grilled Radicchio Salad

  • Serves: 4
  • Prep Time:
  • Cook Time:
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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

  1. Preheat a grill or grill pan to medium heat.
  2. 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.
  3. 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.
  4. 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.