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Grilled Winter Chop Salad

Difficulty 2/5
|
Prep time 20 mins

Cook time 10 mins
|
Serves 4-6

Hardwood Hickory

Grilled radicchio and endive lettuce, toasted almonds, salami and provolone combine with a grilled lemon vinaigrette for a colorfully fresh chopped winter salad.

Ingredients

Salad

2 heads RADICCHIO, CUT INTO QUARTERS

2 heads ENDIVE, CHOPPED

1 (5.5 OZ) LOG SALAMI OR ABOUT 1 CUP, DICED INTO 1/2-INCH PIECES

1/2 CUP DICED PROVOLONE CHEESE

4 FIRE ROASTED RED PEPPERS, DRAINED AND CUT INTO THIN STRIPS

1 PEAR OR APPLE, DICED INTO 1/2-INCH PIECES

1/2 CUP ALMONDS, COARSELY CHOPPED

Vinaigrette

1 SMALL SHALLOT, FINELY DICED

1/4 CUP RED WINE VINEGAR

2 LEMONS, CUT IN HALF

1/2 CUP EXTRA VIRGIN OLIVE OIL

1 TSP KOSHER SALT

1/2 TSP FRESHLY GROUND BLACK PEPPER

Preparation

When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.

Drizzle the radicchio and endive with olive oil and season with salt and pepper.

When the grill is up to temperature, add the lettuces and cook with the lid closed for 2-4 minutes per side, until they begin to wilt. Remove from the grill.

Drizzle halved lemons with olive oil and place cut side down on the grill for 2-3 minutes.

In an oven-proof skillet, add the almonds to the grill. Close the lid and toast for 2-3 minutes. Remove from the grill.

To make the Vinaigrette: Combine shallots, red wine vinegar, and the grilled lemon juice in a bowl and add salt. While whisking the red wine vinegar mixture, slowly pour in olive oil until combined. Add black pepper.

Chop the grilled lettuces into bite sized pieces and arrange in a bowl. Top with endive, salami, provolone, peppers, pears, and toasted almonds.

Toss with vinaigrette and season with salt and pepper to taste. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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