The Chew: Grilled Spring Radicchio Salad Recipe

ADVERTISEMENT

The Chew: Grilled Spring Radicchio Salad

When it comes to grilling, you don’t have to stick with meat! Go ahead and try grilling some delicious vegetables! Mario Batali shared a fantastic trick to grilling veggies that are small enough to fall between the grates. Before you heat the grill, take a sheet of aluminum foil and lay it over a portion of the grill, then fold the edges around the grates to hold. Then use a pen or similarly-sized object to poke holes throughout the sheet of foil. Instead of adding oil to your vegetables while they’re on the grill, toss them in oil first, then place on top of the aluminum foil. What a great grilling hack! Mario used that exact neat trick to make his Grilled Spring Radicchio Salad!

Go ahead and give Mario’s hack a try for yourself. Click next page to get this healthy and flavorful recipe.

ADVERTISEMENT

The Chew: Grilled Spring Radicchio Salad Recipe Ingredients

The Chew: Grilled Spring Radicchio Salad Recipe

Mario Batali showed ‘The Chew’ viewers how to make a delightfully light Grilled Spring Radicchio Salad. (montage_man / Flickr)

  • 1 bunch spring onions – root ends trimmed (slice in half lengthwise of they’re big)
  • 1 C cannellini beans – cooked or canned, drained, rinsed
  • 1/4 C balsamic vinegar
  • 2 tbsp fresh basil leaves – sliced thin + a few whole leaves
  • 3 heads radicchio – quartered lengthwise, leaving the core intact
  • 1/2 lb sugar snap peas – ends & strings removed
  • 1/2 C extra-virgin olive oil – divided
  • 1/2 tsp chili flakes
  • kosher salt and freshly ground black pepper – to taste

ADVERTISEMENT

The Chew: Grilled Spring Radicchio Salad Recipe Directions

  1. Preheat a grill or grill pan to medium-high heat
  2. Season the radicchio, snap peas, and Spring onions with salt and pepper, then add some olive oil
  3. Put the radicchio cut-side-down on the grill and cook until lightly charred, approximately 2 minutes
  4. Flip and cook another 30 seconds
  5. Meanwhile, grill the Spring onions and snap peas for about 2-3 minutes, until slightly charred on all sides
  6. Remove from the grill and set aside
  7. In a medium bowl, add the basil, beans, 1/4 C olive oil, balsamic vinegar, salt and pepper, and a pinch of chili flakes
  8. To serve, spread the grilled radicchio on a serving platter cut-side-up
  9. Top with the grilled Spring onions, snap peas, and whole basil leaves
  10. Spoon over the white bean mixture

ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.