grilled winter chop salad
INGREDIENTS
2 Head Radicchio, cut into quarters
As Needed olive oil
To Taste salt
To Taste black pepper
2 Head Endive, chopped
2 Whole lemon, halved
As Needed olive oil
1/2 Almonds, chopped
1 Small shallot, thinly sliced
1/4 Cup red wine vinegar
1 Teaspoon salt
1/2 Cup olive oil
1/2 Teaspoon black pepper
5 1/20 Ounce Salami
1/2 Provolone Cheese, diced
4 Whole Fire Roasted Peppers, drained & cut into thin strips
1 Pear, diced into 1/2'' inch peaches
PREPARATION
Steps
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.
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.
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.
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.
8
Toss with vinaigrette and season with salt and pepper to taste. Enjoy!