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Grilled Leek and Radicchio Salad with Citrus-Walnut Vinaigrette

Photo: Stephen Devries; Styling: Cindy Barr
Hands-on time 20 mins
Total time 30 mins
Yield Serves 8 (serving size: 3/4 cup)
Bitter meets sweet in this warm salad. Leeks gain caramelized sweetness when given a subtle char, and citrus spiked with a touch of honey counters the radicchio's bite. If April is still too cool for outdoor grilling where you live, you can also use a stovetop grill pan. Either way, it's important to let the vegetables sit for a bit after they're grilled to allow them to steam and become supple.


  • 1 tablespoon grated orange rind
  • 5 tablespoons fresh orange juice
  • 1/2 teaspoon honey
  • 3 tablespoons toasted walnut oil
  • 3 heads radicchio, quartered (about 1 1/2 pounds)
  • 3 leeks, washed, trimmed, and halved lengthwise
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 ounce pecorino Romano cheese, shaved (about 1/4 cup)
  • 1/4 cup chopped walnuts, toasted

Nutrition Information

  • calories 112
  • fat 8.8 g
  • satfat 1.6 g
  • monofat 1.5 g
  • polyfat 5 g
  • protein 2 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 197 mg
  • calcium 59 mg

How to Make It

  1. Preheat grill to high.

  2. Combine rind, juice, and honey in a large bowl. Gradually add oil, stirring constantly with a whisk.

  3. Coat radicchio and leeks with cooking spray. Place on grill rack coated with cooking spray. Grill 7 minutes, turning to brown on all sides. Remove to a cutting board; cool slightly. Coarsely chop vegetables.

  4. Add chopped vegetables, salt, and pepper to dressing; toss to coat. Top with pecorino Romano and walnuts; serve immediately.