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!

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