By Amanda Haas
Grilled radicchio and endive lettuce, toasted almonds, salami and provolone combine with a grilled lemon vinaigrette for a colorfully fresh chopped winter salad.
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|2 Head||radicchio, quartered|
|As Needed||olive oil|
|To Taste||black pepper|
|2 Head||endive, chopped|
|2 Whole||lemon, halved|
|1 Small||shallot, thinly sliced|
|1/4 Cup||red wine vinegar|
|1/2||diced provolone cheese|
|4 Whole||fire roasted red peppers, drained and cut into thin strips|
|1||pear, diced into 1/2 inch pieces|
When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.
Drizzle the radicchio and endive with olive oil and season with salt and pepper.
2 Head radicchio, quartered
As Needed olive oil
To Taste salt
To Taste black pepper
2 Head endive, chopped
When the grill is up to temperature, add the lettuces and cook with the lid closed for 2-4 minutes per side, until they begin to wilt. Remove from the grill.
Drizzle halved lemons with olive oil and place cut side down on the grill for 2-3 minutes.
2 Whole lemon, halved
As Needed olive oil
In an oven-proof skillet, add the almonds to the grill. Close the lid and toast for 2-3 minutes. Remove from the grill.
1/2 Almonds, chopped
To make the Vinaigrette: Combine shallots, red wine vinegar, and the grilled lemon juice in a bowl and add salt. While whisking the red wine vinegar mixture, slowly pour in olive oil until combined. Add black pepper.
1 Small shallot, thinly sliced
1/4 Cup red wine vinegar
1 Teaspoon salt
1/2 Cup olive oil
1/2 Teaspoon black pepper
Chop the grilled lettuces into bite sized pieces and arrange in a bowl. Top with endive, salami, provolone, peppers, pears, and toasted almonds.
5 Ounce Salami
1/2 diced provolone cheese
4 Whole fire roasted red peppers, drained and cut into thin strips
1 pear, diced into 1/2 inch pieces
Toss with vinaigrette and season with salt and pepper to taste. Enjoy!