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Grilled Salad with Mustard and Sherry Vinaigrette
1 head of chicory, pulled apart
12 leaves of rocket or 1 head of gem lettuce
6 ozs. fresh sun-ripened tomatoes, skinned, deseeded and diced
2 ozs. sun-dried tomatoes, chopped
2 radicchio, cut into wedges
2 ozs. walnut pieces
4 ozs. goat cheese, crumbled or 2 ozs. freshly grated parmesan cheese
salt and freshly ground black pepper
Vinaigrette:
3 garlic cloves, crushed
1 tbsp. whole grain mustard
2 tbsps. sherry vinegar
6 tbsps. extra virgin olive oil
1 tbsp. chopped fresh parsley
1 tbsp. snipped fresh chives
1 tsp. chopped fresh tarragon
fine sea salt and freshly ground black pepper
If you are short of time and ingredients for this salad, the radicchio grilled on its own with the vinaigrette is a wonderful treat.
Make the vinaigrette dressing well in advance, to allow the flavours to mingle, by combining the ingredients thoroughly. Mix together the chicory, rocket or lettuce and tomatoes in a salad bowl.
Toss the radicchio in half of the vinaigrette dressing and pop it under a preheated grill with the walnuts, until it is browning around the edge.
Add to the rest of the salad and sprinkle with the remaining vinaigrette and the cheese. Season to taste and serve.
Serves 4.
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Grilled Salad with Mustard and Sherry Vinaigrette
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Category: Recipes
Prep Time: Cook Time: Total Time:
Grilled Salad with Mustard and Sherry Vinaigrette
1 head of chicory, pulled apart
12 leaves of rocket or 1 head of gem lettuce
6 ozs. fresh sun-ripened tomatoes, skinned, deseeded and diced
2 ozs. sun-dried tomatoes, chopped
2 radicchio, cut into wedges
2 ozs. walnut pieces
4 ozs. goat cheese, crumbled or 2 ozs. freshly grated parmesan cheese
salt and freshly ground black pepper
Vinaigrette:
3 garlic cloves, crushed
1 tbsp. whole grain mustard
2 tbsps. sherry vinegar
6 tbsps. extra virgin olive oil
1 tbsp. chopped fresh parsley
1 tbsp. snipped fresh chives
1 tsp. chopped fresh tarragon
fine sea salt and freshly ground black pepper
If you are short of time and ingredients for this salad, the radicchio grilled on its own with the vinaigrette is a wonderful treat.
Make the vinaigrette dressing well in advance, to allow the flavours to mingle, by combining the ingredients thoroughly. Mix together the chicory, rocket or lettuce and tomatoes in a salad bowl.
Toss the radicchio in half of the vinaigrette dressing and pop it under a preheated grill with the walnuts, until it is browning around the edge.
Add to the rest of the salad and sprinkle with the remaining vinaigrette and the cheese. Season to taste and serve.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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