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Categories:
hearts head radicchio red onion lemon juice kosher salt extra-virgin olive oil garlic crusty artisan basil freshly ground black pepper red wine vinegar beefsteak tomatoes
Viewed: 97 - Published at: 8 years agoIngredients
- 2 romaine hearts, split, core intact
- 1 head radicchio, quartered
- 1 red onion, sliced 1/4 inch thick
- 5 tablespoons lemon juice, divided
- 1/2 teaspoon kosher salt, divided
- 3 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, 2 halved and 2 minced
- 4 (1/2-inch-thick) slices crusty artisan bread, cut in half
- 12 fresh basil leaves, fine chiffonade
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 beefsteak tomatoes, cut into wedges
Method
- Fire up your grill. Medium-high flame/heat.
- Ready a large bowl.
- PREP THE VEGETABLES, DRESSING, AND SIDES
- Combine the romaine hearts, the raddichio, and the onion in the large bowl.
- Add 2 1/2 tablespoons lemon juice, 3/8 teaspoon salt, and 2 tablespoons of the olive oil.
- Toss to coat the vegetables. Let sit for 10 minutes before grilling.
- Take the 2 halved garlic cloves and rub by hand into the slices of bread.
- Combine 1/8 teaspoon salt, the ricotta, the basil, and the pepper in a small bowl. Refrigerate.
- Combine 2 1/2 tablespoons of lemon juice, 1 tablespoon of olive oil, the red wine vinegar, and the 2 minced garlic cloves in a small bowl. Stir with a teaspoon. Keep this vinaigrette loose and easy.
- GRILL! Grill the onions first for 5 minutes or until nicely marked and wilted.
- Follow up with the romaine and the radicchio, finding the hottest spots on your grill. Grill until well marked, about 2 minutes, not a moment more. Remove to a plate.
- Grill the bread, cooking 2 minutes on each side to slightly char. Remove to the plate.
- USE YOUR BEST PLATING SKILLS Create an arrangement of the radicchio, the romaine, and the tomatoes on a large platter.
- Scatter the grilled onions on top.
- Spoon the vinaigrette over the salad and sprinkle with the remaining salt and the pepper.
- Spoon the ricotta mixture onto the grilled bread, being conscious to leave some grilled bits showing.
- Serve the bread and salad with forks and steak knives.
