Grilled Leek and Radicchio Salad with Citrus-Walnut Vinaigrette
By tammy1365
Katherine Cobbs, Cooking Light
APRIL 2014
- 8
5/5
(2 Votes)
Ingredients
- 1 tablespoon grated orange rind
- 5 tablespoons fresh orange juice
- 1/2 teaspoon honey
- 3 tablespoons toasted walnut oil
- 3 heads radicchio, quartered (about 1 1/2 pounds)
- 3 leeks, washed, trimmed, and halved lengthwise
- Cooking spray
- 1/2 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 ounce pecorino Romano cheese, shaved (about 1/4 cup)
- 1/4 cup chopped walnuts, toasted
Preparation
Step 1
1. Preheat grill to high.
2. Combine rind, juice, and honey in a large bowl. Gradually add oil, stirring constantly with a whisk.
3. Coat radicchio and leeks with cooking spray. Place on grill rack coated with cooking spray. Grill 7 minutes, turning to brown on all sides. Remove to a cutting board; cool slightly. Coarsely chop vegetables.
4. Add chopped vegetables, salt, and pepper to dressing; toss to coat. Top with pecorino Romano and walnuts; serve immediately.