Grilled "Tricolore" Salad with Radicchio, Fennel and Parsley
Grilled "Tricolore" Salad with Radicchio, Fennel and Parsley is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Light a grill and preheat for at least 10 minutes or preheat a grill pan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLight a grill and preheat for at least 10 minutes or preheat a grill pan.
Brush the cut sides of the radicchio and fennel with olive oil and season with salt and pepper.
Grill the radicchio with one of the cut sides down and the fennel over moderately high heat until the radicchio is charred and the fennel has dark brown grill marks, about 2 minutes.
Turn the radicchio so the other cut sides are down and flip the fennel and grill for about 2 minutes longer.
Transfer the radicchio and fennel to a cutting board and let cool slightly.
Thinly slice the radicchio crosswise, discarding the core.
Slice the fennel lengthwise 1/3 inch thick and discard the core.
In a bowl, whisk the vinegar with the mustard and honey.
Gradually add the 1/4 cup of olive oil in a thin stream, whisking.
Add the radicchio, fennel and parsley leaves to the dressing and toss well.
Season with salt and pepper.
Transfer the salads to plates.
Using a vegetable peeler, shave some pecorino on top, then serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
