During the dog days of summer, no one wants a heavy meal to weigh them down, which is why Daphne Oz’s Grilled Radicchio Salad is the perfect twist on a light summer bite. And even better? The Chew host has the recipe broken down into three different levels depending on how many ingredients you want to throw into the dish.
Grilled Radicchio Salad
For the Simple:
3 large heads Radicchio Treviso (rinsed outer leaves removed; cut in half lengthwise)
2 ears of Corn
For the Special:
2 cups Asparagus (sliced thinly on the bias)
1/2 cup shaved Pecorino
1/4 cup Chives
For the Spectacular:
1 cup Balsamic Vinegar
1/2 cup Candied Walnuts (roughly chopped)
Salt and Pepper
Preheat a grill to medium-high heat.
Put the balsamic vinegar in a small pot over medium high heat. Bring up to a boil and reduce to a simmer. Reduce the vinegar by 1/2, or until thick and syrupy, about 12 to 15 minutes. Take off the heat and let cool.
For the Simple: Drizzle the cut side of the radicchio with olive oil and season with salt and pepper. Place the radicchio on the grill cut side down and cook for 2 to 3 minutes, or until the leaves are charred and tender.
Place the corn on the grill and char, rotating every few minutes, about 4 minutes total. Cut the corn off the cob and add to a bowl. Squeeze the juice of the lemon over the corn. Toss. Taste and adjust seasoning.
Top the radicchio with the charred corn.
For the Special: In a bowl, add the asparagus, Pecorino and chives. Dress with lemon juice and olive oil. Season with salt and pepper. Taste and adjust seasoning. Top the radicchio with the asparagus salad.
For the Spectacular: Top the radicchio salad with the candied walnuts and then drizzle the whole salad with the reduced balsamic vinegar.
What is your favorite salad style? Tell us in the comments or tweet @OKMagazine.