Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
Spicy Peanut Vinaigrette
3 tablespoons aged sherry vinegar
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, chopped
2 tablespoons smooth peanut butter
1 teaspoon Asian hot chili oil
2 teaspoons honey
1 teaspoon toasted sesame oil
1/2 cup canola oil
Salt and freshly ground black pepper
Salad:
2 heads radicchio, cut into quarters
Canola oil
Salt and freshly ground black pepper
2 heads endive, thinly sliced
1 bunch watercress
Chopped peanuts, for garnish
Chopped chives, for garnish
Chopped cilantro leaves, for garnish
Directions
- For the vinaigrette:
- Put the vinegar, soy sauce, ginger, garlic, peanut butter, chili oil, honey and sesame oil in a blender and blend until smooth. With the motor running, slowly add the canola oil until emulsified. If the vinaigrette is too thick, thin with a little warm water. Season, to taste, with salt and pepper.
- For the salad:
- Heat grill to high. Brush the radicchio with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Arrange radicchio, endive and watercress on a platter and drizzle with the peanut vinaigrette. Garnish with peanuts, chives and cilantro.
