Grilled Radicchio Salad with Lemon Vinaigrette Recipe

Name: Grilled Radicchio Salad with Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups extra-virgin olive oil; 1/2 cup plus 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh basil; 1 1/2 teaspoons white truffle oil*; 1 garlic clove, minced; 1/2 teaspoon sugar; 6 ounces yellow wax beans; 6 ounces green beans; 4 heads of radicchio, quartered; 1 13 3/4-ounce can artichoke hearts, drained; 4 cups mixed baby greens; 1/2 cup shaved Asiago cheese*

Servings: persons

1 1/4 cups extra-virgin olive oil
1/2 cup plus 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1 1/2 teaspoons white truffle oil*
1 garlic clove, minced
1/2 teaspoon sugar
6 ounces yellow wax beans
6 ounces green beans
4 heads of radicchio, quartered
1 13 3/4-ounce can artichoke hearts, drained
4 cups mixed baby greens
1/2 cup shaved Asiago cheese*

1
Whisk all ingredients in medium bowl to blend.
2
Season dressing to taste with salt and pepper.
3
(Can be made 6 hours ahead.
4
Cover and refrigerate.
5
Rewhisk before using.)
6
Prepare barbecue (medium-high heat).
7
Place beans, radicchio, and artichoke hearts in large bowl.
8
Add 6 tablespoons dressing and toss to coat.
9
Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes.
10
Cut beans in half crosswise.
11
Coarsely chop radicchio.
12
Return vegetables to same bowl.
13
Add greens and Asiago cheese.
14
Toss with enough dressing to coat.
15
Season salad to taste with salt and pepper.
16
Serve warm.
17
*Available at Italian markets, specialty foods stores, and some supermarkets.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups extra-virgin olive oil, 1/2 cup plus 2 tablespoons fresh lemon juice, 2 tablespoons chopped fresh basil, 1 1/2 teaspoons white truffle oil*, and more.

Yes, Grilled Radicchio Salad with Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Radicchio Salad with Lemon Vinaigrette

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