Grilled Radicchio Salad

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If you think of the grill as mostly a vehicle on which to cook delicious meats,  here’s a recipe that’ll change your mind. Chef Scott Hebert gives radicchio a turn over the coals and dresses it with a deceptively simple vinaigrette for a tasty salad that’s a great way to get your greens (or, your purples, technically) hot off the grill.


Servings: 4


  • 4 cloves garlic, peeled
  • 1 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 3 tablespoons Dijon mustard
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon pepper, or to taste
  • 2 heads radicchio
  • 2 large tomatoes
  • 1/2 medium sweet onion


for the dressing:
  1. In a mortar, pound garlic with salt to make a paste.
  2. Transfer garlic paste to a medium nonreactive bowl (stainless steel, ceramic, glass or metal with an enamel coating; avoid aluminum, copper and cast iron) and whisk in lemon juice and mustard.
  3. Slowly whisk in olive oil and add pepper. Set dressing aside.
for the radicchio:
  1. Cut radicchio in half and drizzle cut sides with olive oil.
  2. Slice tomatoes into wedges and onion into thin strips and set aside.
  3. Over medium-high heat, grill radicchio cut sides down for five minutes. Remove and chop roughly.
  4. In a large bowl, toss with tomatoes, onions, and dressing. Serve warm.

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