Raddichio and Romaine chopped salad recipe | VailDaily.com

Raddichio and Romaine chopped salad recipe

L.A. Times-Washington Post News Service
Grilled radicchio and romaine chop salad.
Los Angeles Times | Los Angeles Times

GRILLED RADICCHIO AND ROMAINE CHOPPED SALAD1 teaspoon minced anchovies, from about 2 fillets1 clove garlic, minced1 tablespoon balsamic vinegar1 tablespoon lemon juice1 teaspoon chopped capers4 tablespoons olive oil, dividedFreshly ground black pepperSalt2 heads Treviso radicchio, quartered lengthwise1 small head romaine, quartered lengthwise1/4 cup diced red onion (1/4-inch dice)1/4 cup pitted black olives (1/4-inch dice)1 hard-cooked egg, peeled and cut into 1/4-inch dice1 teaspoon chopped parsleyIn a medium bowl, combine the minced anchovies with the garlic, balsamic vinegar, lemon juice and capers. Whisk in 2 tablespoons of the olive oil until emulsified and season with a few grinds of pepper and a pinch of salt, or to taste. Set aside.Heat a grill over medium-high heat. Brush the radicchio and romaine lightly with the remaining olive oil. Grill until lightly charred but still crisp, turning so that all sides are quickly grilled, about 2 to 2 1/2 minutes. Remove from the grill, and let stand until the radicchio and romaine are cool enough to handle. Cut into 1-inch squares.Toss the chopped romaine and radicchio with the diced onion and olives, then toss with the dressing. Season to taste with freshly ground black pepper and salt.Mound a quarter of the salad onto each of four plates. Garnish each evenly with the hard-cooked egg and parsley. Serve immediately. Total time: 30 minutes.Serves 4.

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