Grilled Radicchio Salad recipe

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Ingredients

2 tablespoons olive oil
1 head radicchio, halved
6 mushrooms, thickly sliced
¼ cup walnuts
¼ cup cashews
2 tablespoons blue cheese salad dressing, or to taste

Nutrition Info

213.9 calories
carbohydrate: 7.5 g
cholesterol: 1.3 mg
fat: 19.8 g
fiber: 1.5 g
protein: 4.4 g
saturatedFat: 3 g
servingSize: -
sodium: 151.1 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium heat and lightly oil the grate.

  2. Pour 1/2 tablespoon olive oil onto a plate. Place radicchio cut-side down onto the plate to coat in oil. Pour remaining 1 1/2 tablespoons olive oil in a bowl, add mushrooms, walnuts, and cashews and toss to coat.

  3. Place oiled radicchio cut-side down onto the preheated grill and cook to desired doneness, 3 to 5 minutes.

  4. Meanwhile, pour mushroom-nut mix into a grilling pan. Cook on the preheated grill until mushrooms have softened, 3 to 5 minutes.

  5. Let grilled radicchio halves cool slightly, cut in half again to make quarters and place on a serving plate. Top evenly with mushroom mixture and blue cheese dressing.

Recipe Yield

4 servings

Recipe Note

This is a summer/fall smash when you want something warm but don't want to heat up the house. Okay for lacto-vegetarians. Vegans can sub the dressing with a vinaigrette and sprinkle with tofu.

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