Author Notes
Feel free to use any combination of grilled vegetables and herbs you've got, but this one is especially good. As Bloomfield writes, "This is a chunky dressing that makes each bite of a salad taste different. The dressing is also good spooned over a steak and sprinkled with crumbled blue cheese, or dolloped onto a lamb chop with some feta." We also loved it spooned onto toast, stirred into pasta or potatoes or tuna salad. Adapted very slightly from A Girl and Her Greens (Ecco, 2015). —Genius Recipes
Ingredients
-
1
medium fennel bulb, outer layer, stalks and fronds removed, root end trimmed of brown bits
-
1
small red onion (about 1/4 pound), cut into 1/2-inch thick rounds
-
1
small head radicchio (outermost leaves removed, bottom trimmed of brown bits, quartered lengthwise) and cut into 1/2-inch thick wedges
-
1/2 cup
extra-virgin olive oil
-
3 tablespoons
sherry vinegar
-
1 teaspoon
Maldon or another flaky sea salt
-
1
small garlic clove, very finely chopped
-
A five-finger pinch of fresh mint leaves
-
A five-finger pinch of fresh marjoram leaves
Directions
-
Halve the fennel bulb lengthwise and cut each halfway through the root nub (so the wedges stay intact) into about 1-inch-thick wedges.
-
Heat a grill or heavy grill pan over high heat until it’s good and hot, about 5 minutes. Reduce heat to medium and add fennel, onion and radicchio. Cook, turning vegetables over occasionally, until fennel and onion are lightly charred in spots and cooked through, but still have a little bite, about 20 minutes. The radicchio is done when the stems are tender but still have a little bite, the leaves are wilty, the tips crackly, about 15 to 20 minutes.
-
As they finish, pop the grilled vegetables into a bowl and cover with plastic wrap until they’ve cooled fully. They’ll steam a bit and cook some more as they cool. Once they’ve all cooled, chop the vegetables into a mix of about 1/2-inch pieces, some smaller and some larger.
-
Pop the vegetables back into the bowl, add the oil, vinegar, salt and garlic, and stir really well. Toss the mint and marjoram together on a cutting board, give them a rough chop and stir them into the dressing. Store leftovers tightly sealed in the fridge for up to 5 days, though the herbs will fade.
See what other Food52ers are saying.