This salad is about contrasts; of flavors, of textures, colors, and if you are quick enough, you can even work contrasting temperatures into the salad. Escarole and radicchio are both bitter, but the roasted beets with their marination of balsamic vinegar provide a sweet contrast. If you wait to grill the radicchio until just before dressing the salad you can even get a contrast between the hot red radicchio and the rest of the salad which is served cool, or even cold. Radicchio can be quite bitter, but grilling it mitigates much of the bitterness. To step this salad up, check the options in the ingredients. The use of avocado or a creamy blue cheese, or adding romaine lettuce will mitigate the bitter elements further and will contrast nicely with the crunchy elements.
INGREDIENTS:
1 head radicchio, sliced into ½ inch thick slabs (slice off opposite sides to flatten the slices, then proceed) 1 head escarole, tender inner, almost white, inner leaves only (around 6 cups) 1 bundle of beets, 4-6, cooked using recipe for Roasted Beets (see recipe), but cut the beets into ½ inch cubes and use balsamic vinegar to toss the beets in ¼ cup lightly toasted pine nuts or sunflower seeds, your choice Salt and pepper to taste 1 cup Creamy Basil Balsamic Dressing or Basil Vinaigrette v.3 Olive oil as needed OPTIONS: 2-3 cups romaine lettuce, cleaned and cut into 1 inch bits 1-2 cups ripe avocado cut into ½ inch cubes-OR- 1 cup creamy and slightly sweet/less salty blue cheese such as Point Reyes, Fourme d’Ambert, or Bleu d’Auvergne-OR-4 slices toasted rustic bread smeared with ripe Cambazola cheese
METHOD:
Heat a grill until quite hot. When the grill is hot, scrape it to be sure it is good and clean. Lay the slabs of radicchio on a tray and use a sprayer or your hand to evenly coat both sides well with olive oil. Season lightly with salt and pepper and place carefully on the grill, maintaining the integrity of the slab. Cook until marked well on the bottom, then carefully turn and cook the other side until well-marked and softened just a little. Remove from the grill and use a sharp knife to cut into rough cubes. Use your fingers to break up the cubes and toss in with the escarole. If you are using romaine lettuce, add it now and mix in.
While the grill heats, cut the escarole into smallish bite sized bits, about 1 inch in size or a little smaller. Place into a large non-reactive bowl.
Place drained and cubed beets into a non-reactive bowl and drizzle with enough dressing to coat. Toss to cover evenly with dressing and keep cool.
Drizzle escarole and radicchio with dressing to lightly coat and toss to combine. Distribute dressed leaves among 4 plates.
Evenly distribute the dressed beets over the leaves, and if using avocado or cheese, scatter it over the salads now. Sprinkle the nuts or seeds over and then lightly season with a little salt and fresh ground pepper. If you go with the toast and cheese, place it to the side. The salad is ready to serve.
Serves: 4
Source: Chef Andrew E Cohen
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