First, I have to admit that I didn't have the grill out so cooked the vegetables under the broiler. This was an OK salad -- unique flavors -- but probably won't make again.
Grilled Leek and Radicchio Salad with Citrus-Walnut Vinaigrette
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.
More From Cooking Light
Total: 30 Minutes
- Calories: 112
- Fat: 8.8g
- Saturated fat: 1.6g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 5g
- Protein: 2g
- Carbohydrate: 7g
- Fiber: 1g
- Cholesterol: 4mg
- Iron: 1mg
- Sodium: 197mg
- Calcium: 59mg
- 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
- 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.
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