Grilled Portobello and Radicchio Salad Recipe

1. 1

   Combine vinegar and garlic in a small, nonreactive saucepan and bring to a boil over medium-high heat.

2. 2

   Continue to boil until thick, syrupy, and reduced by half, about 2 to 3 minutes; set aside.

3. 3

   Heat a grill pan or outdoor grill to medium high (about 375 degrees F).

4. 4

   Meanwhile, combine mushrooms and 2 tablespoons of the olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to coat.

5. 5

   Grill mushrooms until browned and beginning to release some juice (you may need to do this in batches), about 6 minutes, then transfer to a serving dish.

6. 6

   Combine radicchio and remaining 2 tablespoons olive oil in a large bowl, season with salt and pepper, and toss to coat.

7. 7

   Grill radicchio until browned and charred on the edges and beginning to soften, about 4 minutes.

8. 8

   Transfer to the serving dish with the mushrooms.

9. 9

   Drizzle salad with reserved balsamic syrup, sprinkle with parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.