This is one hearty salad. It's also a symphony of flavors and textures, where mellow, crunchy romaine meets beautifully bitter radicchio. Garlic flavors are layered in--both raw and grilled--as are acids: buttermilk, lemon, vinegar. A simple tomato-basil experience is tucked right in there, too. Serve with the simplest of grilled meats or chicken.

Recipe by Oxmoor House October 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 8 (serving size: 1/2 bread slice and 1/8 of salad mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fire up your grill. Medium-high flame/heat.

    Advertisement
  • Ready a large bowl.

  • PREP THE VEGETABLES, DRESSING, AND SIDES

  • Combine the romaine hearts, the raddichio, and the onion in the large bowl.

  • Add 2 1/2 tablespoons lemon juice, 3/8 teaspoon salt, and 2 tablespoons of the olive oil.

  • Toss to coat the vegetables. Let sit for 10 minutes before grilling.

  • Take the 2 halved garlic cloves and rub by hand into the slices of bread.

  • Combine 1/8 teaspoon salt, the ricotta, the basil, and the pepper in a small bowl. Refrigerate.

  • Combine 2 1/2 tablespoons of lemon juice, 1 tablespoon of olive oil, the red wine vinegar, and the 2 minced garlic cloves in a small bowl. Stir with a teaspoon. Keep this vinaigrette loose and easy.

  • GRILL! Grill the onions first for 5 minutes or until nicely marked and wilted.

  • Follow up with the romaine and the radicchio, finding the hottest spots on your grill. Grill until well marked, about 2 minutes, not a moment more. Remove to a plate.

  • Grill the bread, cooking 2 minutes on each side to slightly char. Remove to the plate.

  • USE YOUR BEST PLATING SKILLS Create an arrangement of the radicchio, the romaine, and the tomatoes on a large platter.

  • Scatter the grilled onions on top.

  • Spoon the vinaigrette over the salad and sprinkle with the remaining salt and the pepper.

  • Spoon the ricotta mixture onto the grilled bread, being conscious to leave some grilled bits showing.

  • Serve the bread and salad with forks and steak knives.

Source

Cooking Light Mad Delicious

Nutrition Facts

203 calories; fat 14g; saturated fat 6g; mono fat 5.3g; poly fat 1.2g; protein 10g; carbohydrates 10g; fiber 2g; cholesterol 35mg; iron 1mg; sodium 205mg; calcium 263mg.
Advertisement