Grilled Radicchio Salad with Lemon Vinaigrette – 6 servings
Vinaigrette – 1 ¼ c. OLIVE MILL California Nuevo or Arbequina olive oil
½ c plus 2 T. fresh lemon juice
2 T. chopped fresh basil
1 ½ t. OLIVE MILL white truffle oil
1 garlic lcove, minced
½ t. sugar
Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
Salad – 6 oz. yellow wax beans
6 oz. green beans
4 heads of radicchio, quartered
1 13 ¾ oz. can artichoke hearts, drained
4 cups mixed baby greens
½ c. shaved Asiago cheese
Prepare barbecue (med-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 T. dressing and toss to coat. Grill vegetables until crisp tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add green beans and cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.
