2 heads of radicchio, cut in half lengthwise, outer leaves removed
2 ears of corn
1 cup fresh asparagus, cut thinly on a diagonal
½ cup shaved Pecorino Romano
⅓ cup fresh Basil, chopped
salt
pepper
1 lemon wedge
olive oil for drizzling
For the Lemon Vinaigrette
1 teaspoon dijon mustard
2 Tablespoons fresh lemon juice
1 garlic clove, grated
¼ teaspoon sugar
⅓ cup olive oil
a pinch of salt and pepper
Instructions
Pre heat grill (or grill pan) to medium heat. Grill corn ~10 minutes or until lightly charred, rotating ¼ turns every 1-2 minutes.
Season radicchio halves with a drizzle of olive oil, salt and pepper. Place cut side down on the grill and cook for 3 minutes, flip and cook an additional 2-3 minute. Remove from grill.
Once corn is cool enough to handle, cut kernels off.
Place cut asparagus in a bowl, stir in pecorino cheese, chopped basil and season with a squeeze of lemon juice, salt and pepper.
Top radicchio halves with corn and asparagus mixture. Drizzle with lemon vinaigrette.
Serve salad with additional dressing on the table.
For dressing:
Combine mustard through sugar, slowly drizzle in olive oil. Season with salt and pepper.
Notes
Recipe adapted from Daphne Oz, the Chew
Recipe by Nutritious Eats at https://www.nutritiouseats.com/grilled-radicchio-salad/