Grilled Radiccio & Endive Salad with Hazelnut Dressing

This grilled salad is a must-make for the first official week of summer, don’t you think?

IMG_0360.JPGLettuce salad.jpgIts so simple and fast, you can throw it together in just a few minutes, eat, and then get back to all the fun summer things like the beach or the lake or watching Mistresses. You know, whatever floats your sailboat.

Ingredients –
4 endives
2 heads radicchio
2 tablespoons hazelnuts, chopped and toasted
1 clove garlic, minced
1 lemon, juiced and zested
1/4 cup olive oil + more for drizzling
2 tablespoons parmesan cheese
Salt and pepper

  1. Heat an outdoor grill or grill pan on medium-high heat. Half the endives lengthwise, and the radicchio through the core. Drizzle with olive oil and a pinch of salt and pepper.
  2. Grill until lightly charred on both sides, about 4 minutes for the endives, and seven for the radicchio.
  3. While those are grilling, make the dressing. In a small bowl, combine 1 tablespoon of the hazelnuts, garlic, 1/2 of the lemon juice, olive oil, 1 tablespoon of the parmesan cheese and salt and pepper.
  4. To serve, top the endives and radicchio with the dressing, remaining hazelnuts, lemon zest, remaining parmesan and additional salt and pepper.
    Serves 4

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