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.
- 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
- In a mortar, pound garlic with salt to make a paste.
- 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.
- Slowly whisk in olive oil and add pepper. Set dressing aside.
- Cut radicchio in half and drizzle cut sides with olive oil.
- Slice tomatoes into wedges and onion into thin strips and set aside.
- Over medium-high heat, grill radicchio cut sides down for five minutes. Remove and chop roughly.
- In a large bowl, toss with tomatoes, onions, and dressing. Serve warm.