Rating: 2 stars
1 Ratings
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Bitter meets sweet in this warm salad. Leeks gain caramelized sweetness when given a subtle char, and citrus spiked with a touch of honey counters the radicchio's bite. If April is still too cool for outdoor grilling where you live, you can also use a stovetop grill pan. Either way, it's important to let the vegetables sit for a bit after they're grilled to allow them to steam and become supple.

Katherine Cobbs
Recipe by Cooking Light April 2014

Gallery

Stephen Devries; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 8 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high.

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  • Combine rind, juice, and honey in a large bowl. Gradually add oil, stirring constantly with a whisk.

  • Coat radicchio and leeks with cooking spray. Place on grill rack coated with cooking spray. Grill 7 minutes, turning to brown on all sides. Remove to a cutting board; cool slightly. Coarsely chop vegetables.

  • Add chopped vegetables, salt, and pepper to dressing; toss to coat. Top with pecorino Romano and walnuts; serve immediately.

Nutrition Facts

112 calories; fat 8.8g; saturated fat 1.6g; mono fat 1.5g; poly fat 5g; protein 2g; carbohydrates 7g; fiber 1g; cholesterol 4mg; iron 1mg; sodium 197mg; calcium 59mg.
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