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!
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."
Nutrition
Calories: 105kcal | Carbohydrates: 16g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 137mg | Potassium: 631mg | Fiber: 3g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 26mg | Calcium: 133mg | Iron: 2mg
