Skip to Main Content
Grilled Winter Chop Salad

Grilled Winter Chop Salad

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.

Prep Time

20 Minutes

Cook Time

10 Minutes




Number of People Serving


Activating this element will cause content on the page to be updated.
Units of Measurement:
2 Head radicchio, quartered
As Needed olive oil
To Taste salt
To Taste black pepper
2 Head endive, chopped
2 Whole lemon, halved
1/2 Almonds, chopped
1 Small shallot, thinly sliced
1/4 Cup red wine vinegar
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


  • 1

    When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.

  • 2

    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

  • 3

    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.

  • 4

    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

  • 5

    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

  • 6

    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

  • 7

    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

  • 8

    Toss with vinaigrette and season with salt and pepper to taste. Enjoy!

Your Cart

Your Cart