Grilling radicchio and adding a tahini chive dressing is how you make a crave-worthy salad

Make extra at dinner — you may want this for lunch the next day.

Make extra at dinner — you may want this for lunch the next day

Searing, sautéing, grilling or roasting radicchio is a fantastic way to bring even more flavour out of that wonderfully edgy lettuce. Adding this creamy — and healthy — chive dressing make this salad the stuff of cravings. Thankfully, this is a sturdy salad too; make more at dinner, you’ll be happy to have leftovers for lunch.

See how this recipe fits into a five-part vegetarian dinner party menu here!

Grilled Radicchio Salad with Tahini & Chive Dressing


  • 3 heads Treviso radicchio
  • 3 tbsp olive oil
  • 1 bunch fresh chives
  • ⅓ cup tahini
  • ⅓ cup Greek yogurt
  • 2 tbsp lemon juice
  • 1 small red onion, thinly sliced
  • 1 bunch radish, washed, trimmed and thinly sliced
  • Salt, to taste
  • Pepper, to taste


Slice the radicchio in half lengthwise so you have 6 halves. Drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper to taste. Set aside while you make the dressing.

Using a small food processor or hand blender, mix the remaining 2 tablespoons of olive oil, chives, tahini, yogurt and lemon juice until it forms a bright green, creamy dressing. Season with a pinch of salt.

Heat a large frying pan over medium-high heat and arrange the radicchio di Treviso in the pan cut side down. Cook for approximately 2 minutes to soften the inside – the outer layers will remain crisp and fresh. (If the weather is nice you can do this on the barbecue.)

Arrange the sauteed radicchio cooked side up on a platter and drizzle with some dressing. Scatter the red onion and radish over top and serve any remaining dressing on the side.

Servings: Makes 4-6 servings


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