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Grilled radicchio and romaine chopped salad

Time 30 minutes
Yields Serves 4
Grilled radicchio and romaine chopped salad
1

In a medium bowl, combine the minced anchovies with the garlic, balsamic vinegar, lemon juice and capers. Whisk in 2 tablespoons of the olive oil until emulsified and season with a few grinds of pepper and a pinch of salt, or to taste. Set aside.

2

Heat a grill over medium-high heat. Brush the radicchio and romaine lightly with the remaining olive oil. Grill until lightly charred but still crisp, turning so that all sides are quickly grilled, about 2 to 2 1/2 minutes. Remove from the grill, and let stand until the radicchio and romaine are cool enough to handle. Cut into 1-inch squares.

3

Toss the chopped romaine and radicchio with the diced onion and olives, then toss with the dressing. Season to taste with freshly ground black pepper and salt.

4

Mound a quarter of the salad onto each of four plates. Garnish each evenly with the hard-cooked egg and parsley. Serve immediately.

From Donna Deane.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Donna Deane
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