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Grilled Radicchio Salad with Sherry-Mustard Dressing

By Jamie PurviancePhotography by Pornchai Mittongtare
Image may contain Plant Food Salad Lunch Meal Vegetable and Dish

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

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Preparation

  1. 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.

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