This week's recipe came from Cindy Ruth of Baked Alaska. The actual recipe she gave us was for "Grilled Romaine Salad with Citrus Caesar Vinaigrette" but I ended up switching the main ingredient.
It's gotten hot here in NC - hot enough to make the lettuce plants in my garden bolt, and I used the last of my romaine for last week's shrimp salad. The only lettuce at the Farmer's Market was loose leaf lettuce, not suitable for grilling, but when I saw this beautiful radicchio, I knew it would work perfectly for this recipe.
I fell in love with grilled radicchio in Venice. Lots of places serve it there and in fact, the first place radicchio was cultivated was in the Veneto region of Italy during the Renaissance. Most of the radicchio in US grocery stores is the round kind that looks like a small purple cabbage (Radicchio di Choggia) but most restaurants in Venice serve the elongated variety (Radicchio di Treviso).
The radicchio I found at my market was the same shape as the Treviso variety but was only purple on the ends. I'm not sure but it might have been harvested young before it had time to turn completely purple. Anyway, it was wonderful grilled for this salad.
I love the citrus vinaigrette recipe too. I cut the oil back to a little under half a cup and instead of croutons, I put a few pine nuts on top. The sweet little Sungold tomatoes were the first to ripen in my garden; tomato season is finally here, yay!
Thanks Cindy Ruth for an excellent recipe.
Cindy Ruth's recipe is below. Links to other Sunday Salad Sampler participants can be found here. Next up is Marcia's Grilled Chicken Salad with Tarragon Pesto.
Cindy Ruth wrote:
I adapted this recipe from one I found on FoodTV. One substitution that I often use when making this is to substitute part of the olive oil in the dressing with lemon-infused olive oil. It's not necessary to do it, but if you happen to have some of the delicious lemon olive oil, this is a great place to use it.
GRILLED ROMAINE SALAD
2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe below
Homemade croutons, if desired
Preheat grill to med-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface wtih olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad. Top with chopped tomatoes and homemade croutons and serve.
CITRUS CAESAR VINAIGRETTE
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.