Warm Salad of Grilled Figs, Grapes, and Bitter Greens

Karry Hosford
Grilling intensifies the sweetness of figs by caramelizing their natural sugars--a nice contrast to the bitterness of the radicchio and endive.

Yield:

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

Recipe from

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

Ingredients

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

Preparation

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.

Note:

Joanne Weir,

August 2004