Food

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

Ingredients

  • 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

Preparation

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

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.