Grilled Radicchio And Plum Salad Recipes

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GRILLED PLUM SALAD



Grilled Plum Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

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.

RADICCHIO AND PLUM SALAD



Radicchio and Plum Salad image

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Provided by Carla Lalli Music

Categories     Bon Appétit     Salad     Bacon     Shallot     Mustard     Radicchio     Plum     Olive     Fall     Wheat/Gluten-Free     Side

Yield 4 servings

Number Of Ingredients 8

4 slices bacon
1 small shallot, finely chopped
3 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 head of radicchio, leaves separated, larger leaves torn
4 plums, cut into wedges
1/4 cup Gaeta olives

Steps:

  • Cook bacon in dry medium skillet over medium-low heat, turning occasionally, until crisp, 8-12 minutes. Transfer to paper towels to drain.
  • Reduce heat to low and cook shallot in same skillet, stirring often, until translucent, about 2 minutes. Add vinegar, oil, mustard, and 1 Tbsp. water and whisk until smooth.
  • Toss radicchio, plums, and olives in a large bowl. Drizzle dressing over; season with salt and pepper. Toss to coat.
  • Transfer salad to a platter, then crumble bacon over.

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

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.

GRILLED RADICCHIO AND PLUM SALAD



Grilled Radicchio and Plum Salad image

A grilled radicchio and plum salad paired with fresh thyme, basil, sharp goat cheese, and aged balsamic.

Provided by Rachel Lerro

Categories     Green Salads

Time 1h10m

Yield 2

Number Of Ingredients 12

4 cups water
1 cup uncooked wild rice
salt to taste
1 medium head radicchio, cut into wedges
2 large plums, pitted and cut into wedges
2 tablespoons olive oil, divided, or as needed
salt to taste
1 ounce crumbled goat cheese, or more to taste
1 tablespoon chopped fresh basil, or to taste
1 teaspoon chopped fresh thyme, or to taste
1 teaspoon aged balsamic vinegar, or to taste
salt and ground black pepper to taste

Steps:

  • Bring water, wild rice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain any excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more. Set aside.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place radicchio and plum wedges on skewers. Coat in 1 tablespoon olive oil and season with salt.
  • Grill skewers on the preheated grill just until slightly charred, 1 to 3 minutes per side.
  • Let radicchio and plums cool slightly, about 2 minutes. Slice radicchio into smaller, bite-sized pieces and arrange with plums on a plate. Sprinkle cooked wild rice on top and add goat cheese, basil, thyme, remaining 1 tablespoon olive oil, balsamic vinegar, salt, and pepper.

Nutrition Facts : Calories 526.7 calories, Carbohydrate 76.1 g, Cholesterol 11.2 mg, Fat 19.2 g, Fiber 7.4 g, Protein 17.3 g, SaturatedFat 5 g, Sodium 353.9 mg, Sugar 11.9 g

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