Grilled Radicchio Salad
This recipe is from the gang at Troquet, who were inspired by a recipe they saw in the Boston Globe Magazine a few years back. Owner Chris Campbell says that in the summer you shouldn't spend too much time inside that hot kitchen. He suggests firing up the grill (don't forget to use some wood for flavor) and making this simple, and delicious salad. Serves 4.
4 Cloves garlic, peeled
1 teaspoon sea salt
1 tablespoon lemon juice
3 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 teaspoon pepper, or to taste
2 heads radicchio
2 large tomatoes
1/2 medium sweet onion
In a mortar, pound garlic with salt to make a paste. Transfer to a medium nonreactive bowl and whisk in lemon juice and mustard. Slowly whisk in olive oil and add pepper. Set dressing aside. Cut radicchio in half and drizzle cut sides with olive oil. Slice tomatoes into wedges and onion into thin strips and set aside. Over medium-high heat, grill radicchio cut sides down for 5 minutes. Remove and roughly chop grilled radicchio. In a large bowl, toss with tomatoes, onions, and dressing. Serve warm.
Chris Campbell is a sommalier and part owner of Troquet in Boston. This classic French-inspired restaurant has been named one of Wine Enthusiast's Top 100 Wine Restaurants in the nation.