Grilled Radicchio and Romaine SaladGrilling your dinner tonight? Toss some radicchio and romaine on the grill, too, for this savory, smoky side salad.

Serves 4

Ingredients of Grilled Radicchio and Romaine Salad:

  • 1 medium head romaine lettuce (about 1 lb.)
  • 1 medium head radicchio (about 8 oz.)
  • 1/2 cup extra-virgin olive oil
  • 1 medium clove garlic
  • 1 small anchovy fillet, rinsed and patted dry
  • 2-1/2 Tbs. balsamic vinegar
  • 1/2 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1-1/2 oz. Parmigiano-Reggiano, grated on the large holes of a box grater (1/2 cup, lightly packed)

Directions for Grilled Radicchio and Romaine Salad:

  1. Prepare a medium-high gas or charcoal grill fire, or heat a grill pan over medium-high heat until hot.
  2. Cut the romaine and radicchio in half through the root ends. Rinse the leaves and dry well.
  3. Pour the oil into a large baking dish. Dip the lettuces cut side down in the oil, swirling to coat well; then place them cut side down on the grill. Grill, covered, without turning, until charred and wilted in spots, about 4 minutes. Transfer to a cutting board. Remove the cores and chop the lettuce into bite-size pieces.
  4. Press the garlic and the anchovy through a garlic press into a large salad bowl (or mince by hand). Whisk in the vinegar, mustard, and 1/2 tsp. each salt and pepper. Transfer the lettuces and any juice from the cutting board to the salad bowl. Add the cheese and toss well.

Nutrition information (per serving):

Calories (kcal): 310; Fat (g): 27; Fat Calories (kcal): 240; Saturated Fat (g): 5; Protein (g): 10; Monounsaturated Fat (g): 18; Carbohydrates (g): 8; Polyunsaturated Fat (g): 3; Sodium (mg): 750; Cholesterol (mg): 20; Fiber (g): 3;

Source: http://www.finecooking.com