Grilled Radicchio Salad with Sherry-Mustard DressingCon Poulos
Recipe information
Yield
Makes 6 servings
Ingredients
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon chopped fresh dill
1 tablespoon Sherry wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
6 green onions, trimmed
1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece
1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece
1 medium head of radicchio, quartered through core, with some core still attached to each piece
Preparation
Step 1
Whisk 3 tablespoons olive oil and next 4 ingredients. Season with salt and pepper.
Step 2
Arrange green onions, lettuces, and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.
Step 3
Prepare barbecue (medium-high heat). Grill vegetables until beginning to wilt, 1 minute per side for red leaf lettuce, 1 1/2 minutes per side for romaine, 2 minutes per side for green onions, and 3 minutes per side for radicchio. Transfer vegetables to baking sheets.
Step 4
Cut cores from all grilled greens. Cut grilled radicchio crosswise into 1-inch-wide strips. Cut grilled lettuces crosswise into 2-inch-wide strips; chop green onions. Place vegetables in large bowl. Drizzle with dressing; toss to coat.
