Grilled "Tricolore" Salad With Radicchio, Fennel An

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Grilled "Tricolore" Salad With Radicchio, Fennel And Parsley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions