This is a summer/fall smash when you want something warm but don't want to heat up the house. Okay for lacto-vegetarians. Vegans can sub the dressing with a vinaigrette and sprinkle with tofu.
Provided by Peace Frog
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Pour 1/2 tablespoon olive oil onto a plate. Place radicchio cut-side down onto the plate to coat in oil. Pour remaining 1 1/2 tablespoons olive oil in a bowl; add mushrooms, walnuts, and cashews and toss to coat.
- Place oiled radicchio cut-side down onto the preheated grill and cook to desired doneness, 3 to 5 minutes.
- Meanwhile, pour mushroom-nut mix into a grilling pan. Cook on the preheated grill until mushrooms have softened, 3 to 5 minutes.
- Let grilled radicchio halves cool slightly; cut in half again to make quarters and place on a serving plate. Top evenly with mushroom mixture and blue cheese dressing.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 7.5 g, Cholesterol 1.3 mg, Fat 19.8 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 3 g, Sodium 151.1 mg, Sugar 1.6 g
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