Servings:4
Grilling your dinner tonight? Toss some radicchio and romaine on the grill, too, for this savory, smoky side salad.
Cut the romaine and radicchio in half through the root ends. Rinse the leaves and dry well.
Pour the oil into a large baking dish. Dip the lettuces cut side down in the oil, swirling to coat well; then place them cut side down on the grill. Grill, covered, without turning, until charred and wilted in spots, about 4 minutes. Transfer to a cutting board. Remove the cores and chop the lettuce into bite-size pieces.
Press the garlic and the anchovy through a garlic press into a large salad bowl (or mince by hand). Whisk in the vinegar, mustard, and 1/2 tsp. each salt and pepper. Transfer the lettuces and any juice from the cutting board to the salad bowl. Add the cheese and toss well.
This is one of the best salads I've ever made or eaten. In fact, it's one of the best foods I've ever eaten. Between the anchovy, balsamic, and grilling, it's like umami overload! Make sure to use a very good aged balsamic. I like Trader Joe's Modena balsamic.
This was great. Different and goes great with grilled meats. Served with additional shaved Parmesan on top.
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