Grilled Radicchio and Walnut Salad (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Ingredients:
3 tablespoons white wine vinegar |
2 tablespoons olive oil |
1 orange, zested |
1 teaspoon honey |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
nonstick, nonflammable cooking spray |
2 heads radicchio, cut in half |
2 oranges, peeled and sectioned |
1 cup toasted walnuts |
salt and freshly ground black pepper |
Directions:
1. For the dressing: In a small bowl, whisk together the vinegar, olive oil, orange zest, honey, salt, and pepper. Set aside.
2. For the salad: Spray the grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.
3. Grill the radicchio until browned, about 2 minutes per side. Cool completely.
4. Chop the grilled radicchio into bite-size pieces. In a medium bowl, combine the chopped radicchio, orange sections, and walnuts. Add the dressing, and toss gently to coat. Add salt and pepper, to taste, if needed. Serve at room temperature.
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