Charred Tricolore Salad

  • Yield: 6 servings
Save Recipe

Ingredients

Salad: 

3 large heads radicchio, cored and quartered

3 large endives, halved lengthwise

1 recipe Balsamic Vinaigrette (see below)

1/4 cup fresh oregano leaves, finely chopped

1 bunch arugula

Balsamic Vinaigrette:

1 teaspoon Dijon mustard

2 tablespoons balsamic vinegar

14 cup extra virgin olive oil

salt and pepper to taste

Directions

Whisk the mustard and the vinegar together in a mixing bowl. Whisking constantly, add 2-3 tablespoons of the oil in a thin stream until the mixture thickens. Then in a steady stream, whisk in the remaining oil. Season with salt and pepper to taste. If desired, you can thin the vinaigrette by whisking in a few drops of water. 

Preheat a gas grill to medium high, or preheat a grill pan on top of the stove to medium. Grill the radicchio and endive, uncovered, until they begin to wilt and char but are still holding their shape, 5 to 7 minutes, turning occasionally and brushing with the dressing leftover in the bottom of the mixing bowl. Place the radicchio and endive in a large bowl and add the vinaigrette and oregano. Toss to coat.

Tri-Colore Orzo

Balsamic Roasted Beet Salad

Arugula, Watermelon and Feta Salad

Watermelon and Arugula Salad

👩‍🍳 What's Cooking