Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
spicy peanut vinaigrette |
3 tablespoons aged sherry vinegar |
2 tablespoons soy sauce |
1 tablespoon grated fresh ginger |
2 cloves garlic, chopped |
2 tablespoons smooth peanut butter |
1 teaspoon asian hot chili oil |
2 teaspoons honey |
1 teaspoon toasted sesame oil |
1/2 cup canola oil |
salt and freshly ground black pepper |
2 heads radicchio, cut into quarters |
canola oil |
salt and freshly ground black pepper |
2 heads endive, thinly sliced |
1 bunch watercress |
chopped chives, for garnish |
chopped cilantro leaves, for garnish |
Directions:
1. Salad:
2. Chopped peanuts, for garnish
3. For the vinaigrette:
4. Put the vinegar, soy sauce, ginger, garlic, peanut butter, chili oil, honey and sesame oil in a blender and blend until smooth. With the motor running, slowly add the canola oil until emulsified. If the vinaigrette is too thick, thin with a little warm water. Season, to taste, with salt and pepper.
5. For the salad:
6. Heat grill to high. Brush the radicchio with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Arrange radicchio, endive and watercress on a platter and drizzle with the peanut vinaigrette. Garnish with peanuts, chives and cilantro.
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