Grilled Radicchio and Asparagus Salad

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Grilled Radicchio and Asparagus Salad
Grilled Radicchio and Asparagus Salad
Creamy Basil Dressing:
1/4 cup extra virgin olive oil
2 tbsp. sherry vinegar
1/2 tsp. each: Dijon mustard and sugar
1/4 tsp. lemon pepper
4 to 6 large fresh basil leaves
2 cloves garlic minced
Salt to taste
2 small romaine hearts halved
1 head radicchio cored and cut into 3/4-inch thick slices
3/4 lb. fresh Victoria Island asparagus ends trimmed
1/2 cup Parmesan cheese shredded

Place leafy romaine tops over a cooler spot on the grill to avoid overcooking. Prep time: 15 minutes, Cook time: 5 to 10 minutes

Puree all dressing ingredients in a blender or small food processor until smooth. Season to taste with salt and set aside. Grill romaine, radicchio and asparagus on a well-oiled grill over medium heat for 5 to 10 minutes, turning frequently, until lightly charred. (Radicchio will cook quickly, asparagus will take longer.) Remove from grill and let cool slightly. Cut radicchio and romaine into 1/2-inch strips, then quarter asparagus spears lengthwise and cut into bite-size strips; place all in a medium bowl. Drizzle with dressing and toss lightly to coat. Sprinkle with Parmesan and toss again very lightly.

Makes 6 servings.

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