Roasted Radicchio Wedge Salad Recipes

ROASTED RADICCHIO WEDGE SALAD

Steps:

• Preheat oven to 400 degrees F. Place radicchio on rimmed baking pan; drizzle with oil and sprinkle with salt and pepper. Transfer to oven and cook 12 to 15 minutes or until radicchio is tender-crisp.
• Divide radicchio wedges between serving plates. Drizzle with balsamic glaze and sprinkle with blue cheese, parsley and walnuts. Serve immediately.

ROASTED RADICCHIO

Steps:

• Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
• Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.

THE WEDGE SALAD

Steps:

• For the dressing: Whisk together the yogurt, kefir, dill, oil, garlic powder, salt, onion powder and cayenne in a medium bowl. Allow to sit for 1 hour in the refrigerator to let the flavors mingle.
• For the salad: Preheat a grill pan over medium-high heat.
• Cut the radicchio into 8 wedges, then drizzle with the olive oil and sprinkle with salt. Place the wedges on the grill and cook until slightly browned and wilted, about 2 minutes per side. Place the wedges on a platter.
• Meanwhile, quarter the romaine and nestle it in between the wedges of radicchio. Dollop the dressing around the platter and crumble the Gorgonzola over the top.

ROASTED CAULIFLOWER AND RADICCHIO SALAD

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.
• Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.