Warm Salad of Grilled Figs, Grapes, and Bitter Greens Recipe Print Page

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Photo by: Karry Hosford

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.

Cooking Light AUGUST 2004

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

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.

Nutritional Information

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

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Warm Salad of Grilled Figs, Grapes, and Bitter Greens recipe