Photo: Oxmoor HouseĀ 
Hands-on Time
40 Mins
Total Time
40 Mins
Yield
Serves 8 (serving size: 1/2 bread slice and 1/8 of salad mixture)

This is one hearty salad. It's also a symphony of flavors and textures, where mellow, crunchy romaine meets beautifully bitter radicchio. Garlic flavors are layered in--both raw and grilled--as are acids: buttermilk, lemon, vinegar. A simple tomato-basil experience is tucked right in there, too. Serve with the simplest of grilled meats or chicken.

How to Make It

Step 1

Fire up your grill. Medium-high flame/heat.

Step 2

Ready a large bowl.

Step 3

PREP THE VEGETABLES, DRESSING, AND SIDES

Step 4

Combine the romaine hearts, the raddichio, and the onion in the large bowl.

Step 5

Add 2 1/2 tablespoons lemon juice, 3/8 teaspoon salt, and 2 tablespoons of the olive oil.

Step 6

Toss to coat the vegetables. Let sit for 10 minutes before grilling.

Step 7

Take the 2 halved garlic cloves and rub by hand into the slices of bread.

Step 8

Combine 1/8 teaspoon salt, the ricotta, the basil, and the pepper in a small bowl. Refrigerate.

Step 9

Combine 2 1/2 tablespoons of lemon juice, 1 tablespoon of olive oil, the red wine vinegar, and the 2 minced garlic cloves in a small bowl. Stir with a teaspoon. Keep this vinaigrette loose and easy.

Step 10

GRILL! Grill the onions first for 5 minutes or until nicely marked and wilted.

Step 11

Follow up with the romaine and the radicchio, finding the hottest spots on your grill. Grill until well marked, about 2 minutes, not a moment more. Remove to a plate.

Step 12

Grill the bread, cooking 2 minutes on each side to slightly char. Remove to the plate.

Step 13

USE YOUR BEST PLATING SKILLS Create an arrangement of the radicchio, the romaine, and the tomatoes on a large platter.

Step 14

Scatter the grilled onions on top.

Step 15

Spoon the vinaigrette over the salad and sprinkle with the remaining salt and the pepper.

Step 16

Spoon the ricotta mixture onto the grilled bread, being conscious to leave some grilled bits showing.

Step 17

Serve the bread and salad with forks and steak knives.

Cooking Light Mad Delicious

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