Grilled Portobello and Radicchio Salad

Name: Grilled Portobello and Radicchio Salad
Yield: 4 servings
Ingredients: 1/4 cup balsamic vinegar; 2 medium garlic cloves, thinly sliced; 1 pound portobello mushrooms, cleaned and sliced into 2-inch-wide strips; 1/4 cup olive oil; 1 medium head radicchio, outer leaves discarded and remaining head sliced lengthwise into six wedges; 1 tablespoon coarsely chopped Italian parsley

Portobello Radicchio Memorial Day Thanksgiving Grilling Dairy Free Gluten Free Healthy Vegan Vegetarian Mushrooms Side Dish Summer Vegetables Easy

Save (98)

Rate

4 servings Easy

Total: 25 mins Active: 25 mins

2 Ratings

Ingredients (6)

1/4 cup balsamic vinegar
2 medium garlic cloves, thinly sliced
1 pound portobello mushrooms, cleaned and sliced into 2-inch-wide strips
1/4 cup olive oil
1 medium head radicchio, outer leaves discarded and remaining head sliced lengthwise into six wedges
1 tablespoon coarsely chopped Italian parsley

Try Amazon Fresh

Nutritional Information

Calories168
Fat13.98g
Saturated fat1.94g
Trans fat
Carbs8.31g
Fiber1.47g
Sugar4.83g
Protein4.13g
Cholesterol
Sodium16.99mg
Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sure, you’ve seen radicchio and mushrooms served together before. But throwing them on the grill and finishing everything with a sweet balsamic vinegar reduction livens up the bitter radicchio and earthy mushrooms, for a winning alternative to the standard green salad. Serve this dish with our Middle Eastern Lamb Burgers or as a first course on its own.

Instructions

1Combine vinegar and garlic in a small, nonreactive saucepan and bring to a boil over medium-high heat. Continue to boil until thick, syrupy, and reduced by half, about 2 to 3 minutes; set aside.
2Heat a grill pan or outdoor grill to medium high (about 375°F). Meanwhile, combine mushrooms and 2 tablespoons of the olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to coat. Grill mushrooms until browned and beginning to release some juice (you may need to do this in batches), about 6 minutes, then transfer to a serving dish.
3Combine radicchio and remaining 2 tablespoons olive oil in a large bowl, season with salt and pepper, and toss to coat. Grill radicchio until browned and charred on the edges and beginning to soften, about 4 minutes. Transfer to the serving dish with the mushrooms.
4Drizzle salad with reserved balsamic syrup, sprinkle with parsley, and serve.

Load Comments

Recommended from Chowhound

A Sushi Master Shares His 5 Must-Have Kitchen Tools

(07:28)

Video from Kitchen Essentials

In this episode of Kitchen Essentials, we visit sushi master Nozomu Abe at his celebrated omakase restaurant, Sushi Noz in NYC. Noz has been perfecting his craft for over 20 years, and it shows in his obsessive attention to detail when it comes to his food and the exclusive dinner experiences he offers. At Sushi Noz you will find Edomae sushi, a style that focuses on the treatment of ingredients through preservation of the fish, and a particular preparation of the rice. These processes are all part of the performance Abe puts on for his diners at his counter every night. When it comes to his favorite tools, he shows us both his prep and counter knives; His binchōtan coals and gril,l which he brings out to show customers how he sears and smokes delicate morsels of tuna or eel. After that he talks to us about the most important element of sushi, and the tool that is essential for him to make it: the rice and his traditional hagama. Setting the stage for his performance, is a space carefully curated to look, smell and feel like a traditional omakase in Japan, complete with a traditional hinoki refrigerator that he specifically commissioned for the restaurant, and a beautiful collection of Japanese ceramics both old and new, that lend the final touches to this unique food experience.