Grilled Radicchio And Plum Salad Recipes

GRILLED PLUM SALAD

Grilled Plum Salad image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon honey
1 tablespoon champagne vinegar
2 tablespoons extra-virgin olive oil
Kosher salt
3 plums, pitted and halved
1 tablespoon olive oil
Kosher salt
1 head radicchio, roughly chopped
2 Belgian endives, quartered and cored
1/3 cup crumbled feta cheese
1/4 cup salted roasted pistachios, chopped

Steps:

Preheat a grill or grill pan to medium high.
For the dressing: In a large bowl whisk together the honey, vinegar, extra-virgin olive oil and 1/4 teaspoon salt until emulsified. Set the bowl aside.
For the salad: Drizzle the plums with the olive oil and season with 1/4 teaspoon salt. Place the plums on the hot grill and cook until golden brown all over, about 1 minute per side. Remove from the grill and let cool slightly before cutting into wedges.
Add the radicchio and endive to the bowl with the dressing, season with 1/4 teaspoon salt and toss well to coat. Add the plums and toss gently. Sprinkle with the feta and pistachios.

GRILLED PLUM AND PISTACHIO SALAD

Grilled Plum and Pistachio Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 plums, pitted, halved and each half cut in 3
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1 head bibb lettuce, torn into bite-sized pieces
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1 tablespoon white balsamic vinegar
1/4 cup toasted pistachios, chopped
1/2 cup ricotta salata cheese shavings

Steps:

Preheat a grill pan over medium-high heat.
In a large bowl, toss together the plums, 1 tablespoon olive oil and 1/4 teaspoon salt. Place the plum wedges on the hot grill pan and grill until nice grill marks have formed, 1 to 2 minutes per side. Remove to a plate to cool slightly.
To the large bowl add the lettuce, basil, mint, white balsamic vinegar, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt. Using your hands, gently toss to coat the greens, being careful not to bruise the lettuce. Sprinkle the salad with the pistachios and gently place the plums on top. Sprinkle with the ricotta shavings and serve.

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