Grilled radicchio salad with sherry-mustard dressing
Indulge in a flavorful blend of grilled radicchio topped with a zesty sherry-mustard dressing, creating a tantalizing explosion of tastes.
Ingredients:
- tablespoons extra-virgin olive oil plus additional for drizzling
- tablespoon chopped fresh dill
- tablespoon Sherry wine vinegar
- teaspoons Dijon mustard
- teaspoon honey
- green onions, trimmed
- head of romaine lettuce, quartered lengthwise with some core still attached to each piece
- large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece
- medium head of radicchio, quartered through core, with some core still attached to each piece
Instructions:
- Combine 3 tablespoons of olive oil with the following 4 ingredients. Add salt and pepper to taste.
- Place green onions, lettuces, and radicchio on baking sheets. Drizzle lightly with oil and sprinkle with salt and pepper.
- Get the barbecue ready (medium-high heat). Cook vegetables on the grill until they start to soften, around 1 minute per side for red leaf lettuce, 1 1/2 minutes per side for romaine, 2 minutes per side for green onions, and 3 minutes per side for radicchio. After grilling, transfer the vegetables to the baking sheets.
- Remove the cores from all grilled greens. Slice the grilled radicchio into 1-inch-wide slices. Slice the grilled lettuces into 2-inch-wide pieces and chop the green onions. Place all the vegetables in a large bowl, drizzle with the dressing, and mix well.
Summary:
- Calories: 599 kcal
- Fat: 44 g
- Protein: 16 g
- Carbs: 47 g
- Potassium: 2890 mg
- Magnesium: 172 mg