![Image may contain Cutlery Fork Plant Food Dish Meal Produce Vegetable and Seasoning](https://assets.epicurious.com/photos/54b875ce4bf78b800d899c7a/1:1/w_2560%2Cc_limit/51237090_radicchio-salad_1x1.jpg)
Grilling radicchio and fennel tames their intense flavors, bringing out their natural sweetness.
Ingredients
Makes 4 to 6 servings
Step 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.
Step 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.
Step 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.
How would you rate Grilled "Tricolore" Salad with Radicchio, Fennel and Parsley?
Leave a Review
Reviews (1)
Back to Top我非常喜欢菊苣和其他“苦”的黄色的ors, but this was simply too much radicchio. It overwhelmed everything, including the grilled fennel and even the parsley. Would be greatly improved with double the fennel or some more neutral greens or both. Also did not care for the sherry vinegar, though I used the last two T of an old bottle and that might have affected the flavor. Salad doesn’t keep well past a day or so; if you make, suggest you consume right away. Unfortunately, I made for an impromptu pot luck with friends — and wound up with lots of leftovers because no one really liked it!
Embo
RVA
1/14/2022