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Grilled Winter Chop Salad

Grilled Winter Chop Salad

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Grilled radicchio and endive lettuce, toasted almonds, salami and provolone combine with a grilled lemon vinaigrette for a colorfully fresh chopped winter salad.

Prep Time

20 Min

Cook Time

10 Min

Pellets

Hickory

Ingredients

Number of People Serving

4

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Units of Measurement:
main
2 Head radicchio, quartered
As Needed olive oil
To Taste salt
To Taste black pepper
2 Head endive, chopped
2 Whole lemon, halved
1/2 Almonds, chopped
1 Small shallot, thinly sliced
1/4 Cup red wine vinegar
5 Ounce Salami
1/2 diced provolone cheese
4 Whole fire roasted red peppers, drained and cut into thin strips
1 pear, diced into 1/2 inch pieces

Step

  • 1

    When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.

  • 2

    Drizzle the radicchio and endive with olive oil and season with salt and pepper.

  • 3

    When the grill is up to temperature, add the lettuces and cook with the lid closed for 2-4 minutes per side, until they begin to wilt. Remove from the grill.

  • 4

    Drizzle halved lemons with olive oil and place cut side down on the grill for 2-3 minutes.

  • 5

    In an oven-proof skillet, add the almonds to the grill. Close the lid and toast for 2-3 minutes. Remove from the grill.

  • 6

    To make the Vinaigrette: Combine shallots, red wine vinegar, and the grilled lemon juice in a bowl and add salt. While whisking the red wine vinegar mixture, slowly pour in olive oil until combined. Add black pepper.

  • 7

    Chop the grilled lettuces into bite sized pieces and arrange in a bowl. Top with endive, salami, provolone, peppers, pears, and toasted almonds.

  • 8

    Toss with vinaigrette and season with salt and pepper to taste. Enjoy!

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