Grilled Radicchio Salad With Lemon Vinaigrette

By á-174942

Ingredients

• VINAIGRETTE:
• 1 1/4 cups extra-virgin olive oil
• 1/2 cup fresh lemon juice plus
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh basil
• 1 1/2 teaspoons white truffle oil (available at Italian markets, specialty foods stores, and some supermarkets)
• 1 garlic clove minced
• 1/2 teaspoon sugar
• Salt to taste
• Freshly-ground black pepper to taste
• SALAD:
• 6 ounces yellow wax beans
• 6 ounces green beans
• 4 heads radicchio quartered
• 1 can artichoke hearts - (13 3/4 oz) drained
• 4 cups mixed baby greens
• 1/2 cup shaved Asiago cheese (available at Italian markets, specialty foods stores, and some supermarkets)
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

For vinaigrette: Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)

For salad: Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat.

Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl.

Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.

This recipe yields 6 servings.

Yellow and green beans, and artichoke hearts are grilled along with the radicchio in this recipe. Serve the salad while the vegetables are still warm.