Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Radicchio and Romaine Salad

Scott Phillips

Servings: 4

Grilling your dinner tonight? Toss some radicchio and romaine on the grill, too, for this savory, smoky side salad.

Ingredients

  • 1 medium head romaine lettuce (about 1 lb.) 
  • 1 medium head radicchio (about 8 oz.)
  • 1/2 cup extra-virgin olive oil
  • 1 medium clove garlic
  • 1 small anchovy fillet, rinsed and patted dry
  • 2-1/2 Tbs. balsamic vinegar
  • 1/2 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1-1/2 oz. Parmigiano-Reggiano, grated on the large holes of a box grater (1/2 cup, lightly packed)

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 18
      Cholesterol (mg): 20
      Sodium (mg): 750
      Carbohydrates (g): 8
      Fiber (g): 3
      Protein (g): 10

Preparation

  • Prepare a medium-high gas or charcoal grill fire, or heat a grill pan over medium-high heat until hot.

    Cut the romaine and radicchio in half through the root ends. Rinse the leaves and dry well.

    Pour the oil into a large baking dish. Dip the lettuces cut side down in the oil, swirling to coat well; then place them cut side down on the grill. Grill, covered, without turning, until charred and wilted in spots, about 4 minutes. Transfer to a cutting board. Remove the cores and chop the lettuce into bite-size pieces.

    Press the garlic and the anchovy through a garlic press into a large salad bowl (or mince by hand). Whisk in the vinegar, mustard, and 1/2 tsp. each salt and pepper. Transfer the lettuces and any juice from the cutting board to the salad bowl. Add the cheese and toss well.

Reviews

Rate or Review

Reviews

  • JeffAxelrod | 07/12/2015

    This is one of the best salads I've ever made or eaten. In fact, it's one of the best foods I've ever eaten. Between the anchovy, balsamic, and grilling, it's like umami overload! Make sure to use a very good aged balsamic. I like Trader Joe's Modena balsamic.

  • user-575032 | 05/24/2015

    This was great. Different and goes great with grilled meats. Served with additional shaved Parmesan on top.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks