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Grilled Radicchio Salad with Sherry-Mustard Dressing

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Grilled Radicchio Salad with Sherry-Mustard Dressing

Grilled Radicchio Salad with Sherry-Mustard Dressing

amanda

Equipment

  • - Kitchen Knife

  • - Mandoline Slicer

  • - Salad Spinner

  • - Grill Pan

  • - Outdoor Grill Set (alternative: High-quality salad spinner)

  • - Sauté Pan

  • - Mixing Bowls (various sizes)

  • - Salad Bowl Set

  • - Stirring Spoon & Fork

  • - Measuring Cups and Spoons

  • - Glass Storage Jars

  • - Dessert Scoop Set (alternative: Not directly related to salad preparation)

Ingredients

  • 3 tablespoons extra-virgin olive oil plus additional for drizzling

  • 1 tablespoon chopped fresh dill

  • 1 tablespoon Sherry wine vinegar

  • 2 teaspoons Dijon mustard

  • 1 teaspoon honey

  • 6 green onions, trimmed

  • 1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece

  • 1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece

  • 1 medium head of radicchio, quartered through core, with some core still attached to each piece

Instructions

1

Instruction 1

Whisk 3 tablespoons olive oil and next 4 ingredients. Season with salt and pepper.
2

Instruction 2

Arrange green onions, lettuces, and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.
3

Instruction 3

Prepare barbecue (medium-high heat). Grill vegetables until beginning to wilt, 1 minute per side for red leaf lettuce, 1 1/2 minutes per side for romaine, 2 minutes per side for green onions, and 3 minutes per side for radicchio. Transfer vegetables to baking sheets.
4

Instruction 4

Cut cores from all grilled greens. Cut grilled radicchio crosswise into 1-inch-wide strips. Cut grilled lettuces crosswise into 2-inch-wide strips; chop green onions. Place vegetables in large bowl. Drizzle with dressing; toss to coat.
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