Grilled Radicchio Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 295
- Total Fat
- 21
- Saturated Fat
- 6
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 7
- Cholesterol
- 25
- Sodium
- 459
- Total: 40 min
- Active: 35 min
Ingredients
2 cups day-old ciabatta bread, large dice
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 heads radicchio, quartered and cores trimmed
Freshly grated Parmigiano-Reggiano, for serving
Creamy Dressing:
2 cloves garlic, grated on a rasp
2 tablespoons roughly sliced fresh chives
1/4 cup roughly chopped fresh parsley (stems and leaves)
1/4 cups roughly torn fresh basil (stems and leaves)
1 cup buttermilk
1/2 cup crème fraîche or sour cream
1/4 cup mayonnaise
Directions
- Set up a grill for even high heat by building coals evenly on the bottom.
- Add the ciabatta to the bowl of a food processor and pulse to a coarse crumb. Pour into a mixing bowl and drizzle with 1/4 cup olive oil. Sprinkle with salt and pepper and mix to combine. Place a cast-iron skillet over the grill and pour in the croutons. Shake out into an even layer and toast until golden brown and crisp, 5 to 8 minutes. Remove from the grill and set aside.
- Drizzle the radicchio with olive oil and lightly sprinkle with salt and pepper. Place on the grill and char, until charred and slightly wilted but still crisp, about 1 minute per side. Remove to a serving platter, cut side up.
- For the creamy dressing: To the bowl of a food processor, add the garlic, chives, parsley and basil. Pulse to lightly process and combine. With the food processor running, add the buttermilk, then add the crème fraîche or sour cream, mayonnaise, 3 ounces olive oil, salt and pepper and process until smooth and combined.
- Spoon some of the buttermilk dressing over the radicchio, then sprinkle with the croutons. Drizzle with olive oil, then top with some freshly grated Parmigiano-Reggiano. Serve!