- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 295
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 25 mg
- Sodium
- 459 mg
This salad hits all the notes for me and feels a bit like a grown-up wedge. You get the smokiness and slight bitterness of the grilled radicchio, the creamy herbaceous buttermilk dressing and the terrific crunch of the ciabatta croutons. Life is good!
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 295
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 25 mg
- Sodium
- 459 mg
Ingredients
Creamy Dressing:
Directions
- Set up a grill for even high heat by building coals evenly on the bottom.
- Add the ciabatta to the bowl of a food processor and pulse to a coarse crumb. Pour into a mixing bowl and drizzle with 1/4 cup olive oil. Sprinkle with salt and pepper and mix to combine. Place a cast-iron skillet over the grill and pour in the croutons. Shake out into an even layer and toast until golden brown and crisp, 5 to 8 minutes. Remove from the grill and set aside.
- Drizzle the radicchio with olive oil and lightly sprinkle with salt and pepper. Place on the grill and char, until charred and slightly wilted but still crisp, about 1 minute per side. Remove to a serving platter, cut side up.
- For the creamy dressing: To the bowl of a food processor, add the garlic, chives, parsley and basil. Pulse to lightly process and combine. With the food processor running, add the buttermilk, then add the crème fraîche or sour cream, mayonnaise, 3 ounces olive oil, salt and pepper and process until smooth and combined.
- Spoon some of the buttermilk dressing over the radicchio, then sprinkle with the croutons. Drizzle with olive oil, then top with some freshly grated Parmigiano-Reggiano. Serve!
