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.

How to Make It

Step 1

Preheat grill to high.

Step 2

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

Step 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.

Step 4

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

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