Grilled "Tricolore" Salad With Radicchio, Fennel And Parsley Recipe

Name: Grilled "Tricolore" Salad With Radicchio, Fennel And Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small heads radicchio (about 3/4 pound), cut into 6 wedges through the core; 1 large fennel bulb, sliced lengthwise 1/3 inch thick; 1/4 cup extra-virgin olive oil, plus more, for brushing; Salt; Freshly ground black pepper; 1 cup parsley leaves, half left whole and half roughly chopped; 2 tablespoons sherry vinegar; 1 teaspoon mustard; 1/2 teaspoon honey; Pecorino cheese, for shaving

Servings: persons

1 small heads radicchio (about 3/4 pound), cut into 6 wedges through the core
1 large fennel bulb, sliced lengthwise 1/3 inch thick
1/4 cup extra-virgin olive oil, plus more, for brushing
Salt
Freshly ground black pepper
1 cup parsley leaves, half left whole and half roughly chopped
2 tablespoons sherry vinegar
1 teaspoon mustard
1/2 teaspoon honey
Pecorino cheese, for shaving

1
Light a grill and preheat for at least 10 minutes or preheat a grill pan. Brush the cut sides of the radicchio and fennel with olive oil and season with salt and pepper. Grill the radicchio with one of the cut sides down and the fennel over moderately high heat until the radicchio is charred and the fennel has dark brown grill marks, about 2 minutes. Turn the radicchio so the other cut sides are down and flip the fennel and grill for about 2 minutes longer.
2
Transfer the radicchio and fennel to a cutting board and let cool slightly. Thinly slice the radicchio crosswise, discarding the core. Slice the fennel lengthwise 1/3 inch thick and discard the core.
3
In a bowl, whisk the vinegar with the mustard and honey. Gradually add the 1/4 cup of olive oil in a thin stream, whisking. Add the radicchio, fennel and parsley leaves to the dressing and toss well. Season with salt and pepper. Transfer the salads to plates. Using a vegetable peeler, shave some pecorino on top, then serve.

158

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 10 ingredients. The key ingredients include: 1 small heads radicchio (about 3/4 pound), cut into 6 wedges through the core, 1 large fennel bulb, sliced lengthwise 1/3 inch thick, 1/4 cup extra-virgin olive oil, plus more, for brushing, Salt, and more.

Yes, Grilled "Tricolore" Salad With Radicchio, Fennel And Parsley 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 "Tricolore" Salad With Radicchio, Fennel And Parsley

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