Grilled romaine and radicchio salad
Chef Devan Rajkumar is grilling up radicchio, treviso and romaine on the BBQ!
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Ingredients
2 heads
washed and halved lengthwise romaine
1 head
quartered radicchio
2
jalapenos
2
sliced ½” thick peaches
1 tbsp
olive oil
1 cup
quartered cherry tomatoes
parmesan shards
kosher salt
fresh cracked black pepper
Jalapeno-Caesar Vinaigrette
2
jalapenos
3
minced cloves garlic
¼ cup
extra-virgin olive oil
1 tbsp
anchovy paste
2 tsp
dijon mustard
¼ cup
lemon juice
1 tsp
lemon zest
½ tsp
kosher salt
1/3 tsp
fresh cracked black pepper
Instructions
- Pre-heat BBQ to high heat.
- Oil jalapenos and add to grill, char on all sides then remove.
- Using a pairing knife remove skin, stem and seeds.
- Add jalapeno flesh and all ingredients in to a blender and blend until emulsified, store in fridge for up to one week.
- Oil and season peaches and grill for 45 seconds a side and remove.
- Brush romaine and radicchio with oil and salt and pepper on both sides.
- Place directly onto racks and grill for one minute a side and remove. Suggested plating is family style.
- Using an appropriate dish or platter lay down the romaine and place radicchio all around.
- Place down peaches and top with vinaigrette, tomatoes and parmesan shards.