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
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
How to Make It
Preheat grill to high.
Combine rind, juice, and honey in a large bowl. Gradually add oil, stirring constantly with a whisk.
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.
Add chopped vegetables, salt, and pepper to dressing; toss to coat. Top with pecorino Romano and walnuts; serve immediately.
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