Summer time is for grilling —don't let your salad feel left out. Romaine, raddichio and leeks get kissed by the grill then topped with crunchy raw fennel and a gorgeously creamy dijon parmigianno vinaigrette. —Amanda Shulman
Radicchio, cut into quarters
Leeks, halved lengthwise
Lemon Parmigianno Dressing
freshly grated parmigianno
In This Recipe
Turn your grill on high. Generously drizzle your lettuce, radicchio, and leeks in olive oil and sprinkle with salt. Char them all on the grill until they start to wilt and get a nice color.
Thinly slice your fennel. Roughly chop all the lettuces and leeks.
Whisk all dressing ingredients together, season with salt and pepper to taste.
Arrange your lettuces on a platter. Topped with fennel and spoon on dressing.
The kitchen is my haven and feeding people is my activity of choice. Butter is as crucial to my life as air, and if you put avocado or bacon on anything and put it in my vicinity, consider it gone. Check out my recipes and food adventures on stayhungree.com.