Radicchio and frisée are two of the most delicious yet underrated vegetables. They may appear daunting, but this recipe uses both of these flavorful vegetables in a simple way to make an elegant and delicious salad with just a handful of ingredients. Although you can use radicchio raw, grilling it for this salad adds a roasted charred flavor and enhance the taste of the radicchio. The fresh frisée adds a crisp contrast to the wilted radicchio. 

Both radicchio and frisée have slightly bitter undertones and the dressing helps balance the bitterness and elevates the other flavors of the salad. The anchovy paste is very essential in the dressing; it adds an umami taste the the salad that compliments the radicchio and the frisée well. The final squeeze of fresh lemon juice on top of the dressed salad helps brighten the whole dish. You can prepare the dressing ahead of time and store in an airtight container in the refrigerate for three to four days, however, this salad must be enjoyed soon after it’s been prepared for optimum flavor.

Grilled Radicchio and Frisée Salad

Course: Appetizers, SaladsDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

5

minutes

Delicious, simple, and elegant salad that is perfect as a side or a meal!

Ingredients

• Salad

• 1 small radicchio

• 1 head of frisée

• 1 large avocado

• 1/2 cup toasted slivered almonds

• 1 tbsp olive oil

• Juice of 1 lemon

• Dressing

• 2 cloves of garlic

• 1 1/2 tsp anchovy paste (or 4-5 anchovy filets in olive oil)

• 1/4 cup mayonnaise

• 1 tsp deli mustard

• 1 tbsp white vinegar

Directions

• Dressing
• Blend garlic, anchovy, mayo, mustard, and vinegar in a blender until well combined and smooth. 
• Salad
• Heat the griddle on high on the stove top and brush with 1 tbsp olive oil (alternatively, you can use a grill). 
• Cut the radicchio into four wedges. 
• When the griddle is hot, place the radicchio on it and cook until grill marks are formed rotating them as needed (about 2-3 minutes per side). 
• While the radicchio is grilling, chop the frisée into 1 inch pieces and chop the avocado into 1/2 inch cubes. 
• Remove the radicchio from the griddle when grill marks have formed and place on a cutting board. Using a fork or tongues to hold it in place, remove the core and cut the leaves into 1 inch pieces and place in the bowl with the frisée and avocado.  
• Pour the dressing over the ingredients and mix well. 
• Squeeze the lemon juice over the salad and mix again. 
• Sprinkle the almonds on top and serve while the radicchio is still warm.