Grilled Radicchio and Citrus Salad

Share this post

radicchio1-transRecipe by The FruitGuys

INGREDIENTS
1 head of radicchio
Salad greens, 5–6 cups loosely packed
Segments from 2 tangerines or 1 sweet orange
1 large shallot or 2 small garlic cloves, minced
1 teaspoon fresh thyme, minced (optional)
1/4 cup olive oil (plus more to brush on radicchio)
1 tablespoon balsamic vinegar
1 teaspoon honey or agave nectar (optional, if a sweeter dressing is preferred)
1/2 teaspoon salt
1/4 teaspoon black pepper

PREPARATION

  • Combine shallots or garlic, thyme (if using), olive oil, vinegar, honey or agave (if using), salt, and pepper in a food processor (or shake well in an air-tight container to emulsify).
  • While dressing marinates, preheat grill (outdoor or stovetop) to medium-high.
  • Cut radicchio into quarters, trying to keep each section in one piece, and brush sections with olive oil.
  • If using an outdoor grill, you may need a grill basket if leaves are loose.
  • Grill radicchio quarters, turning occasionally, until the outside leaves start to brown, about 3–5 minutes.
  • Remove from heat and roughly chop.
  • In a large salad bowl, toss fresh salad greens with enough dressing to lightly coat.
  • Separate onto 2 plates and top with equal portions of warm grilled arugula and citrus segments.

Makes 2 large salads. Prep time, 10–15 minutes; cook time, 5 minutes.

Sign up for our monthly newsletter

 

More recent articles:

Reflections from Lagier Ranches, 2014 Community Fund grantee
June 29, 2016
How playing games can help your office succeed
June 27, 2016
Food:
Fun-loving fruit with antioxidants to boot
June 20, 2016
Food:
How (and why) to grill every fruit, every day
June 15, 2016
Food:
A tale of two cherries
June 7, 2016
Honeybees land at FruitGuys HQ
May 24, 2016
It's good for your body, good for your brain, and good for the world
May 24, 2016
Food:
All the goodness of pie without the crust
May 20, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.