This salad uses only a few minimal ingredients, but grilling the vegetables really brings out their delicious flavours. Topped with toasted walnuts and a balsamic dressing, it’s perfect for an outdoor summer dinner!
1 head of radicchio, sliced into 2-inch wedges
1 head of broccoli, chopped into large florets
⅓ c. walnuts
3 green onions, thinly sliced
3 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. Honey
Salt + pepper to taste
First, toast your walnuts in a skillet over medium heat until they are lightly browned and fragrant (keep an eye on them so they don’t burn!). Remove from the heat and season with sea salt.
Set a cast iron skillet, grill pan or barbecue over medium heat and heat up a bit of olive oil. Place your radicchio wedges carefully in your pan of choice, cut side down, and allow them to grill for a few minutes on one side before flipping and grilling on the other side. Once both sides are nice and brown, remove from the heat and set aside. Repeat this process with your broccoli, until it is slightly browned/charred but still crunchy.
In a large bowl or skillet, put the radicchio and broccoli together, then top with walnuts and chopped green onions. Whisk together your oil, vinegar, mustard and honey and season with salt and pepper to taste, then drizzle the mixture over your veggies. Enjoy!
Recipe and photo courtesy of Emma Kula