Food

This Salad Is a Flavor Explosion

Grilled Radicchio Salad

Who wants to be stuck in the kitchen when you could be outside basking in the summer sun? To wrap up our month of summer salads, we’re sharing a delicious recipe you make mostly on the grill from Gaby Dalkin’s new cookbook, What’s Gaby Cooking. Here’s how to make it…

Grilled Radicchio Salad
From Gaby Dalkin’s What’s Gaby Cooking

You’ll barely find me in the kitchen in the summer. That’s because I basically live outside — whether it’s on my patio, in Malibu by the beach or anywhere else with a chair and umbrella. Especially in California, it’s just too damn nice to spending a lot of time inside cooking. But there’s no way I’d take a season off from making food, so I take the kitchen outside with me (hello, grill) and also stick to dishes that don’t need a ton of prep. This salad checks both boxes, giving a smokiness to the radicchio that pairs so perfectly with sweet citrus, salty prosciutto and blue cheese.

Recipe: Grilled Radicchio Salad
Serves 8

You’ll need:

8 thin slices prosciutto
2 heads radicchio, cut into quarters
Olive oil
Kosher salt and freshly cracked black pepper
2 large navel oranges, peeled and sliced
1/2 cup toasted hazelnuts, crushed
2 oz. crumbled blue cheese

Heat a large nonstick skillet over medium-high heat. Carefully place 4 pieces of the prosciutto in the skillet and cook for 2 minutes on each side, until the prosciutto shrinks considerably and crisps up. Remove from the skillet and transfer to a clean surface. Repeat with the remaining prosciutto.

Preheat an outdoor grill or grill pan to high heat. Brush all cut sides of the radicchio with oil and season with salt and pepper. Place the radicchio on the grill cut side down and grill for 2 minutes per side, until just slightly charred and softened. Remove from the grill and place on a serving platter. Arrange the orange slices over and around the radicchio. Sprinkle with the toasted hazelnuts, crumble the crisped prosciutto on top and finish with the crumbled blue cheese. Drizzle heavily with vinaigrette and serve immediately.

Optional:

For the citrus-fennel vinaigrette:
1/4 cup fresh orange juice
2 tbsp fresh lemon juice
1 tbsp Champagne vinegar
1 tsp Dijon mustard
1/3 cup olive oil
1 shallot, finely minced
1 tsp fennel seeds, toasted and crushed
1 clove garlic, minced
Kosher salt and freshly cracked black pepper to taste

If you want to make the citrus vinaigrette from scratch, combine all the ingredients in a medium bowl and whisk to combine. Taste and adjust salt and pepper as needed. (As always, store-bought dressing works just fine, too!)

Thank you so much, Gaby! We love your cookbook.

P.S. More recipes, including grilled Greek salad and five-minute cantaloupe lemonade.

(From What’s Gaby Cooking by Gaby Dalkin, published by Abrams Books, c 2018. Thanks to Franny Eremin for helping with this series.)

  1. A salad full of colors and variety rich in nutrients and healthy

  2. Katie says...

    What would be a good cheese to substitute for the blue? ( I love blue but my husband does not)

  3. The salad looks so great! I love the way the radicchio is cut. Thank you for sharing the recipe!

  4. Libby says...

    Uniqlo makes some really comfy and very light joggers for $12 or $15!

  5. SW says...

    Yes! I just got radicchio in my CSA!

  6. This salad looks magnificent!! I love toasted hazelnuts, always a forgotten pick but really a great nut!

  7. Cynthia says...

    The colors are gorgeous, and it looks so refreshing.

  8. Love this salad and love Gaby and her work. But isn’t this more of a winter salad when there’s no amazing produce at market stands? Anything from the book that is can inspire using up market produce at the moment?

  9. Claire says...

    I appreciate these salad recipes. it’s too hot to cook. Cold suppers are the best. Also I am getting into Sangria.

  10. Rachel says...

    Yum! Any chance that a future month could be dedicated to special diets (dairy free, gluten free, vegan, etc.)?

    • Joanna Goddard says...

      yes, that’s a good idea! which one would you like? (or a couple at the same time?)

    • Julie says...

      Yes! Gluten free please :)

    • Sasha says...

      As someone who just got diagnosed with gestational diabetes, I am also interested in this. I am interested in controlling blood sugar through diet, so am currently researching Whole 30 diet. Gluten-free recipes are always welcome (I know a lot of people who don’t eat gluten for whatever reason), but I need to start counting carbs, not gluten.

    • Rosie says...

      Yes! dairy-free, please!

    • Lauren says...

      Yes! As someone with a dairy allergy and a gluten intolerance, I always find myself staring longingly at some of these delicious recipes and wondering if there are ways I can change them or substitute ingredients.

    • Rachel says...

      Maybe each could have its own month? Although it would be great to have recipes that check more than one box (like vegan and gluten free.) I am breastfeeding and had to go on an elimination diet to figure out what’s upsetting my son’s digestion, so I’m currently on the hunt for recipes that avoid all the common allergens. Thanks so much, COJ!

  11. Sara says...

    Just wondering…. citrus and radicchio are both winter produces here in Italy.. isn’it the same in California? Anyways, sounds yummy.

    • kb says...

      I thought the same (and I’m in the U.S.). Looks like a winter salad to me. Still looks delicious!

    • Ellen says...

      Oranges are definitely in season in the winter in California.

    • K says...

      Yes. It’s a winter salad. Delish – but definitely winter!

  12. Katherine says...

    My mouth is watering!