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      Grilled Radicchio Salad with Sherry-Mustard Dressing

      Serves 4

      Ingredients:

      3 Tbsp. extra-virgin olive oil plus additional for drizzling

      1 Tbsp. chopped fresh dill

      1 Tbsp. Sherry wine vinegar

      2 tsp. Dijon mustard

      1 tsp. 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

      Method of Preparation:

      1. Whisk 3 tablespoons olive oil and next 4 ingredients. Season with salt and pepper.

      2. Arrange green onions, lettuces, and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.

      3. Prepare grill (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.

      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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