grilled winter chop salad


  • 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




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.


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.


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


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.


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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