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Grilled Radicchio Salad

1 1/4 cup olive oil
1/2 cup plus 2 tbsp. fresh lemon juice
2 tbsp. fresh basil, chopped
1 1/2 tsp. white truffle oil
1 garlic clove, minced
1/2 tsp. sugar

6 oz. yellow wax beans, trimmed
6 oz. green beans, trimmed
4 heads of radicchio, quartered
1 13 3/4 oz. can of artichoke hearts, drained
4 cups mixed baby greens
1/2 cup shaved Parmigiano Reggiano

For Dressing:
whisk all ingredients in a medium bowl.  Season dressing with salt and pepper.
For Salad:
Prepare barbecue to medium-high heat. Place beans, radicchio and artichoke hearts
in a large bowl.  Add 6 tbsp. of dressing and toss.  Grill vegetables until crisp tender and
browned in spots, turning often.  Cut beans in half crosswise.  Coarsely chop radicchio
Return vegetables to the same bow.  Add the greens and Parmigiano.  Toss with enough
dressing to coat.  Serve warm.



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