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Grilled Winter Chop Salad

Grilled Winter Chop Salad

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

Prep Time

20 Min

Cook Time

10 Min




This recipe serves:


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Units of Measurement:
2 Head radicchio, quartered
2 Head endive, chopped
As Needed extra-virgin olive oil
As Needed kosher salt
As Needed 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
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 / 191 ˚C

  • 2

    Drizzle the radicchio and endive with olive oil and season with salt and 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 / 191 ˚C


  • 4

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

    375 ˚F / 191 ˚C


  • 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 / 191 ˚C


  • 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.

  • 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!

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