Grilled Leek and Radicchio Salad with Citrus-Walnut Vinaigrette

By GadgetGirl

Bitter meets sweet in this warm salad. Leeks gain caramelized sweetness when given a subtle char, and citrus spiked with a touch of honey counters the radicchio's bite. If April is still too cool for outdoor grilling where you live, you can also use a stovetop grill pan. Either way, it's important to let the vegetables sit for a bit after they're grilled to allow them to steam and become supple.

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

Details

Servings 8
Preparation time 20mins
Cooking time 30mins
Adapted from cookinglight.com

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.