Tuesday, February 7, 2012

Grilled Radicchio Endive and Fennel with Shallot and Mustard Vinaigrette

I adapted this recipe from the Canadian magazine called Flavours. Grilling bitter salad greens/reds provides some refreshing alternative to using them in the regular salads. Here is the recipe.


1 radicchio, quartered
1 endive, halved
1 fennel bulb, quartered
1 shallot, minced
1/4 cup of olive oil
1 tablespoon of balsamic vinegar
2 teaspoons of whole grain mustard
Salt and pepper


1. In a small bowl whisk together shallot, oil, vinegar and mustard. Salt and pepper to taste.

2. Preheat the grill (outside or inside one). Brush vinaigrette over radicchio and endive pieces and grill on all sides until slightly charred but still firm.

3. Remove from the grill and brush with the remaining vinaigrette. Ready to serve!

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