Grilled Spring Radicchio Salad

Mario Batali
Servings: 6
15 to 30 min

Grill up this delicious salad for your next summer BBQ!

  • Ingredients
  • step-by-step directions
Grilled Spring Radicchio Salad
  • 3 heads radicchio (quartered lengthwise, leaving core intact)
  • 1 bunch spring onions (root ends trimmed, if the Spring onions are big, slice in half lengthwise)
  • 1/2 pound sugar snap peas (ends and strings removed)
  • 1 cup cannellini beans (cooked or canned, drained and rinsed)
  • 1/2 cup extra-virgin olive oil (divided)
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon chili flakes
  • 2 tablespoons fresh basil leaves (thinly sliced, plus a few whole leaves)
  • kosher salt and freshly ground black pepper (to taste)
  • Preheat a grill or grill pan to medium-high heat.
  • Season radicchio, Spring onions and snap peas with salt and pepper and drizzle with olive oil. Place the radicchio cut-side-down  on the grill and cook until lightly charred, about 2 minutes. Flip and cook for 30 more seconds on the other sides. Meanwhile, grill the Spring onions and snap peas until lightly charred on all sides, about 2-3 minutes. Remove grilled vegetables and set aside.
  • In a medium bowl, add the beans, basil, 1/4 cup olive oil, balsamic vinegar, a pinch of chili flakes, salt and pepper.
  • To serve, arrange the grilled radicchio on a serving platter cut-side-up. Top with grilled spring onions, snap peas and whole basil leaves. Spoon over the white bean mixture.
  • Tips:
    - If using a gas or charcoal grill with large grates, wrap one of the grates with aluminum foil. Then preheat the grill. Use the wrapped grate to grill the peas so they don't fall through!
    - To clean sugar snap peas, use a paring knife to remove the string that runs along the seam of the pea.
    - If you can't find the Treviso-style radicchio, cut the round radicchio head into 6 wedges. Then season and grill!
    - If you can't find spring onions, use scallions!
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