Grilled Radicchio and Citrus Salad

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radicchio1-transRecipe by The FruitGuys

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


  • 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.

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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.