Grilled Radicchio Salad with Goat Cheese, Thyme, and Grapes

radicchio-salad-goat-cheese-thyme-grapes
Photo by Jonny Miller
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  • Serves 6-8
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Whisk the oil, vinegar, garlic, thyme, and lemon zest in large bowl. Add the radicchio and toss. Marinate for 5-10 minutes.

Bring a grill or grill pan to medium/high heat. Remove the radicchio from the marinade, letting the excess run off into the bowl. Place the radicchio on the grill and sprinkle with salt and pepper; reserve the marinade for later. Grill the radicchio, turning once or twice, until it has darkened and the edges are slightly charred and crispy, about 5 minutes.

Transfer radicchio to a serving platter. (The wedges may separate: this is ok.) Top with crumbled cheese and grapes, and drizzle with reserved marinade. Garnish with extra thyme for color. Serve warm or at room temperature.

Ingredients

  1. Check cup extra-virgin olive oil
  2. Check ¼ cup balsamic vinegar
  3. Check 5 garlic cloves, minced
  4. Check 1 tablespoon chopped fresh thyme, plus extra for garnish
  5. Check 1 teaspoon lemon zest
  6. Check ¼ teaspoon kosher salt
  7. Check ¼ teaspoon freshly ground black pepper
  8. Check 3 heads radicchio, quartered
  9. Check 3 ounces crumbled goat cheese, room temperature
  10. Check 1 cup red grapes, halved

Directions

  1. Whisk the oil, vinegar, garlic, thyme, and lemon zest in large bowl. Add the radicchio and toss. Marinate for 5-10 minutes.
  2. Bring a grill or grill pan to medium/high heat. Remove the radicchio from the marinade, letting the excess run off into the bowl. Place the radicchio on the grill and sprinkle with salt and pepper; reserve the marinade for later. Grill the radicchio, turning once or twice, until it has darkened and the edges are slightly charred and crispy, about 5 minutes.
  3. Transfer radicchio to a serving platter. (The wedges may separate: this is ok.) Top with crumbled cheese and grapes, and drizzle with reserved marinade. Garnish with extra thyme for color. Serve warm or at room temperature.