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Charred Radicchio Salad with Fennel and Yogurt Dressing
Recipe Intro From stacy_adimando

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Reprinted from Piatti by Stacy Adimando with permission by Chronicle Books, 2019.

Like any good Italian, I love bitter greens and vegetables, including radicchio, one of the easiest to find in any grocery store and prettiest to prepare. It’s hearty and pungent, but charring the leaves on the grill really mellows the flavor, as does serving this dish with sweet summer corn sliced right from the cob. You can use this citrusy yogurt, honey, and garlic vinaigrette dressing again and again on any salad with a similar balance of flavors—or just on grilled vegetables. Leave a little of the radicchio root intact to help keep the pieces in neat wedges for grilling. -@stacy_adimando

Recipe

Prep time 10mins
Cook time 10mins
Yield: Serves or Makes 6
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ingredients

  • 2 round heads radicchio, cut through the roots into 12 wedges (about 1 pound)
  • 4 tablespoons plus 1 teaspoon extra-virgin olive oil
  • Kosher salt
  • 2 ears fresh yellow corn, shucked
  • 2 tablespoons full fat plain yogurt
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon grated garlic
  • 1/4 teaspoon honey
  • Black pepper, freshly ground
  • 1/2 medium bulb fennel, very thinly sliced, plus fennel fronds, for garnishing
  • Chives, finely chopped, for garnish
  • Flaked sea salt

Method

  • Step 1

    In a large bowl, combine the radicchio wedges and 1 tablespoon plus 1 teaspoon olive oil. Season with about ⅛ teaspoon of kosher salt and toss to coat the radicchio.

  • Step 2

    Preheat a grill to medium-high heat.

  • Step 3

    Place the radicchio wedges and corn on the grill. Cook, rotating occasionally as needed, until the radicchio is well charred and the corn is lightly charred, 6 to 8 minutes for the radicchio and about 8 minutes for the corn. Remove.

  • Step 4

    Once slightly cooled, cut the corn from the cob using a sharp knife.

  • Step 5

    In a medium bowl, whisk the yogurt, lemon juice, lime juice, remaining 3 tablespoons of olive oil, the garlic, honey, a pinch of kosher salt, and a generous amount of pepper to form a dressing. Add half the corn and fennel to the bowl with the dressing and toss briefly to coat. Nestle the radicchio wedges into the dressing, turning them to coat.

  • Step 6

    In a large, wide, shallow bowl or on a rimmed platter, place the radicchio wedges and the dressed vegetables. Top with the remaining corn and fennel and spoon the remaining dressing on top. Garnish with some fennel fronds, chives, flaky sea salt, and more pepper, and serve.