Grilled Radicchio Salad with Pink Grapefruit, Pink Peppercorns and Garlic-Tarragon “Ranch” Dressing | CUESA

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Grilled Radicchio Salad with Pink Grapefruit, Pink Peppercorns and Garlic-Tarragon “Ranch” Dressing

Source:

Chef Eric Tucker, Millennium Restaurant.

This recipe was demonstrated at CUESA’s Market to Table programs on May 9, 2008.

Serves 6
 

INGREDIENTS
1 clove garlic, minced
2 teaspoons balsamic vinegar
2 teaspoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
4 heads radicchio, sliced in half lengthwise
8 ounces garlic-tarragon ranch dressing (see recipe on back page)
2 pink or ruby grapefruits, peeled and “supremed” (segments separated, white pith removed)
2 teaspoons pink peppercorns

Garlic-Tarragon “Ranch” Dressing
¼ cup cashews
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 teaspoon nutritional yeast (*see note below)
2 tablespoons water
3 tablespoons champagne vinegar
1 scallion, minced
3 tablespoons fresh tarragon, minced
1 tablespoon fresh dill, minced
2 teaspoons light miso
½ cup extra virgin olive oil
Salt and black pepper, to taste

PREPARATION

  1. You can grill or broil the radicchio for this recipe. If using a grill, light it to pre-heat. In a bowl combine the garlic, vinegar, olive oil, salt and pepper. Add the radicchio halves and coat with the marinade.
     
  2. Grill or broil the marinated radicchio one minute on each side just to get a slight char and wilt the radicchio.
     
  3. For each salad, mirror the bottom of a plate with about one ounce of the dressing. Place the radicchio cut-side up in the center of the plate and drizzle with more dressing. Arrange the grapefruit segments on top of and around the radicchio. Sprinkle with the pink peppercorns and serve.

 

For the dressing

  1. Combine all ingredients, except oil, salt and pepper, in a blender and blend until smooth.
     
  2. With the blender running slowly add the oil. If the dressing is too thick, add another table spoon of water to thin it.
     
  3. Adjust seasoning with salt and pepper to taste. Store refrigerated up to one week.

 

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »