Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


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


  1. For the vinaigrette:
  2. 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.
  3. For the salad:
  4. 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.