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Spinach & Grilled Radicchio Salad

Scott Phillips

Servings: six to eight.

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.


  • 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

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 180
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 10
  • Sodium (mg): 510
  • Carbohydrates (g): 5
  • Fiber (g): 1
  • Protein (g): 4


  • 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.


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Reviews (1 review)

  • TrendyDolFan | 05/27/2008

    This is a great summer salad - easy as pie - and goes with any grilled meat.

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