Serves 4 to 6
Crisp apples are a nice addition to any salad, adding both texture and flavor. In this salad, I like them grilled, adding an extra dimension to the plate of grilled radicchio. This dish is ideal for vegetarian guests. It should be made with warm vegetables so the cheese softens when crumbled on top.
- 2 large heads radicchio, quartered through the root end
- ½ cup extra-virgin olive oil
- 1¼ teaspoons kosher salt
- 4 small Golden Delicious apples, cored and cut into sixths
- Juice of 1 lemon
- 4 ounces Gorgonzola or other blue cheese
Preheat grill to medium heat. In a large bowl, toss the radicchio with 2 tablespoons oil and ½ teaspoon salt. Put radicchio on the grill, and cover. Grill until charred on one side, about 4 minutes. Turn, and cover again until marked, about 3 minutes. Uncover, and grill a few minutes more, moving the radicchio to char any spots that you’ve missed. Remove to a platter.
In the same bowl, toss the apples with 2 tablespoons oil and ¼ teaspoon salt. Grill, uncovered, turning frequently, until just tender, about 10 to 15 minutes. Remove to the platter with the radicchio.
In a small bowl, whisk together the lemon juice, remaining ½ teaspoon salt, and remaining ¼ cup olive oil. Drizzle over the radicchio and apples. Crumble the Gorgonzola over all, and serve.