Grilled Radicchio and Arugula Salad packs a whole lot of flavor and color into a relatively simple salad. While both radicchio and arugula, particularly the wild variety, have a bitter attribute to them, grilling the radicchio mellows that. The silky Asian-inspired, slightly sweet dressing both complements and plays off the opposing smoky and bitter flavors of the grilled radicchio and arugula. The bold colors of Grilled Radicchio and Arugula Salad make for a particularly eye-catching presentation and further add to its appeal. Serve Grilled Radicchio and Arugula Salad as a first course prior to a complexly flavored main course such as Grilled Meats Creole Gumbo for a memorable dinner.
Total Time: 30 minutes. Serves 2.
Ingredients:
- 1 Tb minced Shallot
- 2 Tbs Rice Wine Vinegar
- 1 Tb Mirin
- 2 tsp Dijon Mustard
- 1/8 tsp finely ground White Pepper
- ½ tsp Toasted Sesame Oil
- ¼ cup Peanut/Canola Oil blend
- 1 round head of Radicchio, rinsed
- 2 oz Wild Arugula, rinsed
Preparation:
- Place the radicchio head on a cutting board and slice top to bottom into quarters leaving the core intact in each quarter.
- Heat the grill to a high heat.
- While the grill is heating, place the minced shallot, rice wine vinegar, mirin, Dijon mustard, white pepper and toasted sesame oil in a mixing bowl and whisk until well blended.
- Slowly add the peanut/canola oil blend to the ingredients in the mixing bowl and whisk to form a smooth vinaigrette.
- Grill the radicchio quarters, flat sides on the grill, until light brown. Remove to a bowl to cool.
- When the radicchio has cooled down enough to handle, remove the core from the grilled radicchio quarters, chop into bite-size pieces and add to the vinaigrette in the mixing bowl.
- Tear the wild arugula with your hands into bite-size pieces and add to the mixing bowl.
- Toss the Grilled Radicchio and Arugula Salad, plate and serve.
