Best Cantaloupe And Radicchio Salad Recipes

Grilled Radicchio and Cantaloupe Salad image

Provided by Valerie Bertinelli

Time 25m

Yield 6 servings

Number Of Ingredients 10

1/2 cup plain whole Greek yogurt, such as Trader Joe's organic cream top
1/2 lemon zested and juiced
1/2 lime zested and juiced
1 tablespoon honey
Kosher salt and freshly ground black pepper
Half a cantaloupe (about 1 pound), rind and seeds removed and cut into 1-inch-thick slices
2 small heads radicchio, trimmed and quartered but leave enough of the core so the quarters hold together
2 to 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5-ounce container baby arugula

Steps:

For the Lemon-Lime Dressing: Add the yogurt, lemon and lime zest and juice and the honey to a small bowl. Whisk together well and season to taste with salt and pepper. Reserve in the fridge if not using right away.
For the Salad: Preheat an outdoor grill to medium. Place the cantaloupe and radicchio on baking sheets and brush with the olive oil. Sprinkle with salt and pepper. Place the cantaloupe and radicchio on the grill (you may have to do this in batches) and grill the cantaloupe until you see grill marks, 1 to 2 minutes a side. Grill the radicchio until soft and browned on the outside, 2 to 3 minutes per side. Cut the cantaloupe into cubes.
Arrange a bed of baby arugula on a platter, top with the grilled cantaloupe and radicchio and drizzle with the dressing.

Cantaloupe and Radicchio Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/3 cup balsamic vinegar
1/4 cup pine nuts
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 small cantaloupe, cut into 1-inch pieces
1/2 head radicchio, cored and cut into 1-inch pieces
1/3 cup torn fresh mint leaves

Steps:

Boil the vinegar in a small saucepan over medium-high heat until reduced by half, about 3 minutes. Cool slightly.
Toast the pine nuts in a small, dry skillet over medium heat, stirring often, until golden brown, about 3 minutes.
Whisk together the reduced vinegar, olive oil, 1/4 teaspoon salt and a few grinds of pepper.
Toss the cantaloupe, radicchio, mint and toasted pine nuts together in a wide, shallow bowl. Drizzle with the vinaigrette. Toss again right before serving.