Name: Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
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; 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.

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Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette

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