- Calories 112
- Fat 8.8g
- Satfat 1.6g
- Monofat 1.5g
- Polyfat 5g
- Protein 2g
- Carbohydrate 7g
- Fiber 1g
- Cholesterol 4mg
- Iron 1mg
- Sodium 197mg
- Calcium 59mg
Grilled Leek and Radicchio Salad with Citrus-Walnut Vinaigrette
Photo: Stephen Devries; Styling: Cindy Barr
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.
How to Make It
Step 1
Preheat grill to high.
Step 2
Combine rind, juice, and honey in a large bowl. Gradually add oil, stirring constantly with a whisk.
Step 3
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.
Step 4
Add chopped vegetables, salt, and pepper to dressing; toss to coat. Top with pecorino Romano and walnuts; serve immediately.
pinkbadgers's Review