Warm Salad of Grilled Figs, Grapes, and Bitter Greens
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)
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Amount per serving
- Calories: 154
- Calories from fat: 24%
- Fat: 4.1g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.5g
- Protein: 1.8g
- Carbohydrate: 31.3g
- Fiber: 5.2g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 219mg
- Calcium: 66mg
- 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.
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