Grilled Radicchio Salad with Sherry-Mustard Dressing

Ingredients for Grilled Radicchio Salad with Sherry-Mustard Dressing

• 45ml extra-virgin olive oil plus additional for drizzling

• 1 tablespoon chopped fresh dill

• 1 tablespoon Sherry wine vinegar

• 2 cucchiaini di senape di Digione

• 1 teaspoon honey

• 6 spring onions, trimmed

• 1 head of cos lettuce, quartered lengthwise with some core still attached to each piece

• 1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece

• 1 medium head of radicchio, quartered through core, with some core still attached to each piece

Whisk 45ml olive oil and next 4 ingredients. Season with salt and pepper.

Arrange spring onions, lettuces, and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.

Prepare barbecue (medium-high heat). Grill vegetables until beginning to wilt, 1 minute per side for red leaf lettuce, 1 1/2 minutes per side for cos, 2 minutes per side for spring onions, and 3 minutes per side for radicchio. Transfer vegetables to baking sheets.

Cut cores from all grilled greens. Cut grilled radicchio crosswise into 1-inch-wide strips. Cut grilled lettuces crosswise into 2-inch-wide strips; chop spring onions. Place vegetables in large bowl. Drizzle with dressing; toss to coat.

Avvertenza

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