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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • 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

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