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Grilled Radicchio and Endive Salad with Spring Radishes

Serves: Makes 4 servings

Ingredients:

  • ¼ cup balsamic vinegar
  • 1 medium shallot, peeled and finely minced
  • 1 tablespoon honey
  • 5 ounces extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon finely chopped herbs, such as chives and basil

  • 2 large heads radicchio, cut lengthwise into quarters, root ends intact
  • 4 heads endive, halved lengthwise, root ends intact
  • Extra-virgin olive oil, for brushing
  • Kosher salt and freshly ground black pepper

  • 4 to 5 small radishes, tops trimmed, very thinly sliced, for garnish
  • ¼ cup grated Parmesan cheese, for garnish


Procedures:

If you haven’t tried grilling hearty salad greens, now’s the time! Quickly searing radicchio and endive on the grill gives them a slightly smoky and caramelized flavor. A simple balsamic vinaigrette with spring herbs finishes this unique salad, perfect for spring and summer entertaining. Use a mandolin to quickly slice the radishes into consistently thin slices.

To prepare vinaigrette, whisk together the vinegar, shallot, and honey together in a medium mixing bowl. While whisking vigorously, slowly drizzle the olive oil into the vinegar mixture until thoroughly incorporated. Taste and season with salt and pepper. Stir in chopped herbs and set aside.

Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Brush cut sides of radicchio and endive sections with olive oil using a silicone pastry brush. Using tongs, place radicchio and endive on grill and sear until lightly charred on all sides, about 1 to 2 minutes per side. Remove radicchio and endive from grill and place on a cutting board. Trim root ends and discard. Chop into 2-inch pieces and place in a large salad bowl with radish slices.

To serve, toss grilled greens and sliced radishes with enough balsamic vinaigrette to lightly coat. Sprinkle grated Parmesan cheese over the salad and toss once more. Divide between four salad plates and serve immediately.

Recipe developed for Sur La Table’s Cooking Classes

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