Grilled Leek and Radicchio Salad with Citrus-Walnut Vinaigrette

Photo: Stephen Devries; Styling: Cindy Barr
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.

Yield:

Serves 8 (serving size: 3/4 cup)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Katherine Cobbs,

April 2014