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Grilled Insalata Tricolore

Posted by Peggy on July 16, 2010

Grilled Insalata Tricolore
Recipe: Grilled Insalata Tricolore


  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon minced garlic
  • 1/3 cup extra virgin olive oil, plus additional oil for brushing on radicchio
  • 1/4 cup basil leaves, chopped
  • 1 large head radicchio, cut into 4 wedges
  • 1 large endive, cut into 4 wedges
  • 4 cups arugula or mesclun (mixed baby greens)
  • 1/4 cup grated Parmigiano-Reggiano


  1. Prepare gas or charcoal grill to medium-high heat.
  2. In a small bowl, whisk together vinegar, garlic, olive oil and basil. Season to taste with kosher salt and freshly ground pepper. Reserve.
  3. Brush cut sides of radicchio and endive with olive oil and place on oiled grill rack. Cook until softened and lightly browned, about 5 to 10 minutes turning occasionally.
  4. Place radicchio and endive on large platter. Spoon 1/2 vinaigrette over both and let stand room temperature 1 hour for vinaigrette flavors to combine with vegetables.
  5. To serve, toss arugula with remaining vinaigrette and top with radicchio and endive. Sprinkle with Parmesan, several grinds of black pepper, and serve.

Active Time: 20 minutes

Marinate Time: 1 hour

Number of servings (yield): 4 side salad

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