Roasted Radicchio Salad
Roast wedges of radicchio and serve with a creamy tarragon-dijon dressing.
Equipment
- 1 Grill Pan or BBQ
Ingredients
Dressing Ingredients
- ¾ cup Greek Yogurt
- 2 tablespoon White Wine Vinegar
- 1 tablespoon Grainy Mustard Dijon
- 1 teaspoon Granulated Sugar
- 1 tablespoon Dry Tarragon Leaves
- ½ teaspoon Salt
- ¼ teaspoon Cracked Pepper
Other Ingredients
- 1 head Radicchio
- 2 tablespoon Olive Oil
- 2 teaspoon Flaky Sea Salt
- ¼ cup Grated Parmesan Cheese
- ¼ cup Roasted Hazelnuts or other nuts
Instructions
- Combine the yogurt, white wine vinegar, tarragon, salt, sugar, and Dijon mustard in a small bowl.
- Whisk together the dressing until smooth. Cover with plastic wrap of lid, and place in the refrigerator until ready to serve.
- Cut the radicchio head in half, making sure to go through the core. Make sure to go through the core for each time. Cut each half in 4 equal wedges to get a total of 8 wedges.
- Place a grill pan on medium-high heat, so that you can some good grill marks. You can also use a BBQ to grill the wedges.
- Brush both sides of the radicchio wedges with olive oil and sprinkle with sea salt.
- Place carefully the wedges in the preheated grill pan or BBQ.
- Cook for 2 minutes per side, just enough to get some good grill marks. Make sure to not overcook, so that they stay crisp. Remove from the grill pan and onto a clean plate.
- When ready to serve, spread some of the prepared dressing on a plate. Place your desired amount of grilled radicchio over the dressing and then garnish with grated parmesan and roasted nuts.
Video
Nutrition
Calories: 187kcalCarbohydrates: 9gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 7mgSodium: 1635mgPotassium: 390mgFiber: 2gSugar: 3gVitamin A: 153IUVitamin C: 7mgCalcium: 143mgIron: 2mg
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