Warm Salad of Grilled Figs, Grapes, and Bitter Greens

Warm Salad of Grilled Figs, Grapes, and Bitter Greens Recipe
Karry Hosford
Grilling intensifies the sweetness of figs by caramelizing their natural sugars--a nice contrast to the bitterness of the radicchio and endive.


6 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 154
Caloriesfromfat 24 %
Fat 4.1 g
Satfat 0.6 g
Monofat 2.6 g
Polyfat 0.5 g
Protein 1.8 g
Carbohydrate 31.3 g
Fiber 5.2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 219 mg
Calcium 66 mg


1 1/2 tablespoons extravirgin olive oil, divided
2 tablespoons sherry vinegar or cider vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups torn radicchio
2 cups thinly sliced fennel bulb
2 cups sliced Belgian endive
2 cups seedless red grapes
12 medium dark-skinned fresh figs, halved (such as Black Mission, Celeste, or Brown Turkey; about 1 1/4 pounds)
Cooking spray


Prepare grill to high heat.

Combine 1 tablespoon oil, vinegar, salt, and pepper in a large bowl. Add radicchio, fennel, endive, and grapes; toss gently to coat. Set aside.

Brush remaining 1 1/2 teaspoons oil over cut sides of figs. Place figs on a grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until lightly browned. Place radicchio mixture on a platter; top with grilled figs.

Joanne Weir,

Cooking Light

August 2004
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