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Grilled Radicchio Salad

Recipe by Tad Lombardo

A beautiful mix of autumn lettuces

  • 3 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 tbsp fresh dill, chopped
  • 1 tbsp champagne vinegar
  • 2 tbsp dijon mustard
  • 1 tsp honey
  • 6 spring onions, trimmed
  • 1 cos lettuce, quartered lengthwise with some core still attached to each piece
  • 2 radicchio, quartered lengthwise with some core still attached to each piece
  • 2 small bulbs fennel quartered through core, with some core still attached to each piece
  • Sea salt
  • Black pepper
  1. Whisk together the olive oil, dill, vinegar, mustard and honey. Season with salt and pepper.
  2. Arrange spring onions, lettuces, and fennel on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.
  3. Heat barbecue to medium-high heat. Grill the vegetables until they begin to wilt.
  4. Transfer vegetables to baking sheets.
  5. Cut cores from all grilled greens.
  6. Cut grilled radicchio crosswise into 2.5cm wide strips.
  7. Cut grilled lettuces and fennel crosswise into 5 cm wide strips; chop green onions.
  8. Place vegetables in large bowl. Drizzle with dressing and toss to coat.

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