Spinach & Grilled Radicchio Salad
by Tony Rosenfeld
Peppery, bitter radicchio mellows a bit when it's grilled, and, when tossed with baby spinach and shavings of Pecorino Romano, it's the perfect counterpoint to the rich grilled chicken and sausages.
Serves six to eight.
3/4 to 1 lb. radicchio (2 small or 1 large), trimmed and quartered through the core
7 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 oz. baby spinach (about 6 cups), rinsed well and spun dry
3-1/2 to 4 oz. shaved Pecorino Romano or Parmigiano-Reggiano (about 1 cup)
2 Tbs. balsamic vinegar
Heat a gas grill to medium or prepare a medium-hot charcoal fire. Brush the radicchio with 2 Tbs. of the oil and sprinkle with 3/4 tsp. kosher salt. Grill the radicchio (covered if using a gas grill) until it browns and chars lightly in spots on one side, 3 to 4 min. Flip and grill until the other side is browned and the radicchio is softened and wilting, 3 to 4 min. (If using a large radicchio, you may need to grill it on a third side for a few more minutes to fully soften it.)
Let the radicchio cool on a cutting board for a couple of minutes, and then trim off the cores and coarsely chop. In a serving bowl, toss the radicchio with the spinach and the cheese.
Just before serving, toss the salad with the remaining 5 Tbs. oil and the vinegar and season with salt and pepper to taste.
nutrition information (per serving):
Size
:
based on eight servings;
Calories
(kcal):
180;
Fat
(g):
16;
Fat Calories
(kcal):
140;
Saturated Fat
(g):
4;
Protein
(g):
4;
Monounsaturated Fat
(g):
9;
Carbohydrates
(g):
5;
Polyunsaturated Fat
(g):
1.5;
Sodium
(mg):
510;
Cholesterol
(mg):
10;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 80
, pp. 38
August 1, 2006
