Grilled Radicchio Salad
Grilling radicchio brings out its sweeter side, and pairing it with an Asian dressing balances its assertive flavor. Contributed by Tamasin Noyes, from Grills Gone Vegan*, © 2013, Book Publishing Company. Reprinted by permission.
- 1 head radicchio
- 2 heads baby bok choy, chopped
- 1/2 cup minced scallions
- 1 carrot, shredded
- 2 tablespoons reduced-sodium tamari
- 1 1/2 tablespoons agave nectar
- 1/4 teaspoon mirin or rice vinegar
- 1/4 teaspoon toasted sesame oil
Preheat a grill or grill pan to medium heat.
Lightly oil the grill with canola oil. Lightly mist the radicchio with olive oil spray. If using an outdoor grill, put the intact head of radicchio on the grill and close the lid. If using a grill pan, put the radicchio on the pan and cover with an inverted heatproof bowl to create an oven effect. Cook until marked and softened, about 6 minutes.
When the radicchio is cool enough to handle, quarter it and remove the core. Chop the radicchio and put it in a medium bowl. Add the bok choy, scallions, carrot, tamari, agave nectar, mirin, and oil and stir to combine. Serve warm or at room temperature.
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