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
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.