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Grilled Winter Chop Salad

20

10

Hickory

Grilled radicchio and endive lettuce, toasted almonds, salami and provolone cheese combined with a grilled lemon vinaigrette for a colorfully fresh chopped winter salad.

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  • 2 Head radicchio, quartered

  • 2 Head endive, chopped

  • extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1/2 Cup coarsely chopped almonds

  • 1 5-1/2 oz Log of salami, (diced into 1/2 inch pieces)

  • 1/2 Cup diced provolone cheese

  • 4 Whole fire roasted red peppers, drained and cut into thin strips

  • 1 pear or apple, diced into 1/2 inch pieces

Vinaigrette

  • 2 Whole lemons, halved

  • 1 Small shallot, finely diced

  • 1/4 Cup Red wine vinegar

  • 1 Teaspoon Kosher salt

  • 1/2 Cup extra-virgin olive oil

  • 1/2 Teaspoon Freshly ground black pepper

  • 1

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

    : 375 ˚F

  • 2

    Drizzle the radicchio and endive with olive oil and season with salt and pepper.

    • 2 Head radicchio, quartered

    • 2 Head endive, chopped

    • As Needed extra-virgin olive oil

    • As Needed Kosher salt

    • As Needed Freshly ground black pepper

  • 3

    When the grill is up to temperature, add the lettuces and cook with the lid closed for 2 to 4 minutes per side, until they begin to wilt. Remove from the grill.

    : 375 ˚F

  • 4

    Drizzle halved lemons with olive oil and place cut-side down on the grill for 2 to 3 minutes.

    : 375 ˚F

    • 2 Whole lemons, halved

  • 5

    In an oven-proof skillet, add the almonds to the grill. Close the lid and toast for 2 to 3 minutes. Remove from the grill.

    : 375 ˚F

    • 1/2 Cup coarsely chopped almonds

  • 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, finely diced

    • 1/4 Cup Red wine vinegar

    • 1 Teaspoon Kosher salt

    • 1/2 Cup extra-virgin olive oil

    • 1/2 Teaspoon Freshly ground 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. Toss with vinaigrette and season with salt and pepper to taste. Enjoy!

    • 1 5-1/2 oz Log of salami, (diced into 1/2 inch pieces)

    • 1/2 Cup diced provolone cheese

    • 4 Whole fire roasted red peppers, drained and cut into thin strips

    • 1 pear or apple, diced into 1/2 inch pieces

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