Grilled Summer Salads from ABC’s “The Chew”

Have you ever grilled lettuce? It can be done! These Grilled Summer Salads are a fun way to mix up the summer grilling routine!

It’s finally summer here in upstate New York.  I didn’t think it would ever get hot…especially back in April (yes, April) when I was shoveling snow in my driveway.  I grew up in the South where warmer summer temperatures arrive early and stay late, so needless to say I’ve been ready for summer for a while now!  

One of my favorite activities in the summer is grilling on the back deck, and recently I’ve been looking for every opportunity possible to break out the grill.  In fact, there are some days where the grill is out for lunch and dinner (and I’ve been tempted to try a breakfast dish on the grill, too)!  

You can imagine my excitement when I came across some fresh new grilled salad ideas recently.  Sure, I still love a good burger, but it’s nice to mix it up a bit.  Both of these recipes are courtesy of ABC’s The Chew, a food show that airs daily at 1e|12p|c.  So if you are looking for a bright, healthy meal which still features those delicious grill flavors of summer, then look no further as these salads are perfect for you!

The Chew is a unique show in that it features a cast of experts drawn from not only food, but also lifestyle and entertaining as well.  I find it to be a one-stop shop for tasty recipes, helpful kitchen tips and general entertainment.

Throughout the summer, The Chew is featuring grilling and summer picnics ideas, and these two grilled summer salads are just two of the fun ideas the cast has come up with!  Speaking of the cast, the show features chefs Mario Batali, Michael Symon, and Carla Hall as well as lifestyle expert Clinton Kelly and healthy living expert Daphne Oz.

When I first came across Daphne Oz’s Grilled Radicchio Salad, I was immediately intrigued.  I’ve grilled a lot of things, but I can’t say that I’ve ever grilled radicchio.  So I gave this recipe a shot, and I must say that I was quite impressed.  In fact, my wife immediately packed up the leftovers for lunch the next day, and I believe her exact quote was “I can’t wait to eat this again tomorrow!”.  For a couple of additional tips on how to grill radicchio, check out the clip below.

Today’s second grilled salad idea is also from Daphne Oz, and it features loads of summer veggies along with a nice touch of grilled cantaloupe.  I found this salad to be quite refreshing, and I also grilled the asparagus for an added boost of grilled flavor.  This salad goes great as a healthy main course, but it would also be great as a unique side dish alongside your burgers or hotdogs!

Grilled Radicchio Salad

Have you ever grilled lettuce? It can be done! These Grilled Summer Salads are a fun way to mix up the summer grilling routine!

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 20 minutes

Soaking Time: 30 minutes

Total Time: 1 hour 5 minutes

Servings: 6 servings

Calories: 105kcal

Ingredients

• 3 large heads radicchio rinsed; outer leaves removed; cut in half lengthwise
• 2 ears corn
• 2 cups asparagus woody stems removed
• ½ cup shaved Pecorino cheese
• ¼ cup chopped chives
• 1 lemon
• olive oil for grilling
• salt to taste
• pepper to taste

Instructions

• Soak the corn (in husks) in a large bowl for 20-30 minutes.
• Preheat grill to medium-heat.
• Drizzle the cut sides of the radicchio with olive oil and season with salt and pepper. Set aside.
• Remove husks from corn and place ears on the grill. Rotate every 4-5 minutes until some kernels are charred but not burnt (~15-18 minutes total).
• While the corn is grilling, make a pouch out of aluminum foil and place the asparagus in the pouch. Drizzle with olive oil and place on grill for ~15 minutes.
• When corn and asparagus are almost done, place the radicchio on the grill cut side down. Cook for 2-3 minutes, or until outer leaves are charred and tender.
• Cut the corn off of the cob and place in a medium bowl.
• Slice the asparagus in diagonal slices about 1″ in size. Add to the bowl with the corn. Add Pecorino and chives to the bowl and stir until well mixed.
• Place the grilled radicchio halves on plates and top with generous portion of the corn mixture. Squeeze fresh lemon juice on top of each salad before serving.

Notes

Variation: For an extra special version of this recipe, top with 1/2 cup of candied walnuts and drizzle with balsamic vinegar.

Recipe from ABC’s “The Chew.”

Grilled Cantaloupe + Vegetable Salad

Have you ever grilled lettuce? It can be done! These Grilled Summer Salads are a fun way to mix up the summer grilling routine!

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 30 minutes

Soaking Time: 30 minutes

Total Time: 1 hour 20 minutes

Servings: 4 salads

Calories: 479kcal

Ingredients

For the Salad

• 2 ears corn in husks
• olive oil for the grill
• 2 medium zucchini quartered lengthwise into 4 wedges
• 1 bunch asparagus woody ends removed
• 1 medium cantaloupe halved; seeded; skin removed and cut into 1-inch-thick wedges
• 1 head of Romaine lettuce finely chopped
• 3 mini cucumbers sliced into 1/4-inch rounds
• 1 avocado pitted; peeled and cut into 1/2-inch pieces
• 1 cup cherry tomatoes halved
• 12 fresh basil leaves shredded

For the Red Wine Shallot Vinaigrette

• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 2 Tbsp minced shallots
• 2 tsp dijon mustard
• 2 tsp honey or maple syrup
• 1 Tbsp fresh lemon juice
• ½ tsp ground coriander
• salt and fresh-cracked black pepper to taste

Instructions

For the Salad

• Soak the corn (in husks) in cold water for 20-30 minutes.
• Prepare a gas or charcoal grill to medium-hot, or heat a stovetop cast-iron grill pan to medium-high. Brush the grill lightly with olive oil (and apply again before grilling new items).
• Remove husks from the corn and discard. Grill the corn, rotating in quarter turns until all kernels are cooked and tender and some have blackened and charred (~20-30 minutes total).
• Grill the zucchini until tender, about 5 minutes per side.
• Grill the asparagus until tender, about 8 minutes total.
• Grill the cantaloupe on each side until heated through and grill marks develop, 2 to 3 minutes per side.
• Chop the zucchini, asparagus, and melon into bite-sized pieces, and cut the corn kernels from the cob.
• Lay a bed of Romaine lettuce on each plate and top with the grilled items and the cucumbers, avocado, and tomatoes. Tear fresh basil over the top. Drizzle with the vinaigrette (about 2 tablespoons per serving).

For the Red Wine Shallot Vinaigrette

• Combine all ingredients in a small bowl or cup. Use an immersion blender to combine and emulsify the dressing.
• Store any remaining dressing in the refrigerator in a clean, air-tight glass jar for up to 1 week. (I like to save and sanitize (simply boil in hot water for 5 minutes and dry) old mustard or jam jars for this.)

Notes

Recipe courtesy of ABC’s “The Chew.”

Disclosure: Compensation was provided by ABC via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ABC.