Grilled Radicchio Salad
 
Ingredients
  • 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
  1. Pre heat grill (or grill pan) to medium heat. Grill corn ~10 minutes or until lightly charred, rotating ¼ turns every 1-2 minutes.
  2. 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.
  3. Once corn is cool enough to handle, cut kernels off.
  4. Place cut asparagus in a bowl, stir in pecorino cheese, chopped basil and season with a squeeze of lemon juice, salt and pepper.
  5. Top radicchio halves with corn and asparagus mixture. Drizzle with lemon vinaigrette.
  6. Serve salad with additional dressing on the table.
For dressing:
  1. 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/