Grilled Radicchio Salad with Corn, Cherry Tomatoes, and Pecorino Romano
By America's Test KitchenPublished on September 22, 2021
Yield
Serves 4
Ingredients
½ cup extra-virgin olive oil 1 tablespoon ground coriander 3 garlic cloves, minced1 teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon table salt ½ teaspoon pepper 1½ tablespoons honey 1 head (10 ounces) radicchio, quartered through core3 ears corn, husks and silk removed2 limes, halved8 ounces cherry tomatoes, halved1 romaine lettuce heart (6 ounces), torn into bite-size pieces1½ ounces Pecorino Romano cheese, shaved, divided½ cup chopped fresh basil, divided
Before You Begin
To keep the radicchio from falling apart on the grill, we left the core intact when cutting it into quarters. For extra crunch, top with crispy chickpeas.
Instructions
- Microwave oil, coriander, garlic, cumin, chili powder, salt, and pepper in large bowl, stirring occasionally, until fragrant, about 1 minute. Set aside ¼ cup oil mixture for brushing radicchio and corn. Whisk honey into remaining oil mixture in bowl; set aside.
- Place radicchio, corn, and lime halves on rimmed baking sheet. Whisk reserved ¼ cup oil mixture to recombine, then brush all over radicchio and corn on sheet.
- For a Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
- For a Gas Grill: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place corn on grill and cook (covered if using gas), turning as needed, until lightly charred, 10 to 13 minutes. Return corn to sheet. Place radicchio and limes on grill and cook (covered if using gas), flipping radicchio as needed, until edges of radicchio are browned and wilted but centers are still slightly firm and lime halves are lightly charred, about 5 minutes. Return radicchio and limes to sheet with corn.
- Once limes are cool enough to handle, squeeze limes to yield ¼ cup juice, then whisk into reserved honey-oil mixture in bowl until emulsified. Cut kernels from cobs and add to bowl with vinaigrette along with tomatoes, romaine, half of Pecorino, and half of basil. Toss gently to combine, then season with salt and pepper to taste. Transfer radicchio to serving platter and top with corn mixture, remaining Pecorino, and remaining basil. Serve.
Yield
Serves 4Ingredients
½ cup extra-virgin olive oil
1 tablespoon ground coriander
3 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon table salt
½ teaspoon pepper
1½ tablespoons honey
1 head (10 ounces) radicchio, quartered through core
3 ears corn, husks and silk removed
2 limes, halved
8 ounces cherry tomatoes, halved
1 romaine lettuce heart (6 ounces), torn into bite-size pieces
1½ ounces Pecorino Romano cheese, shaved, divided
½ cup chopped fresh basil, divided
Ingredients
½ cup extra-virgin olive oil
1 tablespoon ground coriander
3 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon table salt
½ teaspoon pepper
1½ tablespoons honey
1 head (10 ounces) radicchio, quartered through core
3 ears corn, husks and silk removed
2 limes, halved
8 ounces cherry tomatoes, halved
1 romaine lettuce heart (6 ounces), torn into bite-size pieces
1½ ounces Pecorino Romano cheese, shaved, divided
½ cup chopped fresh basil, divided
Ingredients
½ cup extra-virgin olive oil
1 tablespoon ground coriander
3 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon table salt
½ teaspoon pepper
1½ tablespoons honey
1 head (10 ounces) radicchio, quartered through core
3 ears corn, husks and silk removed
2 limes, halved
8 ounces cherry tomatoes, halved
1 romaine lettuce heart (6 ounces), torn into bite-size pieces
1½ ounces Pecorino Romano cheese, shaved, divided
½ cup chopped fresh basil, divided
Why This Recipe Works
Grilled vegetables in a salad? Yes, please. They add smoky–sweet char and a hint of bitterness that contrasts nicely with the crisp greens. For this vibrant grilled salad, we used purple radicchio and yellow corn. When grilled, radicchio's leaves become lightly crisp and smoky, and the heat from the grill enhances corn's natural sweetness. For more flavor, before grilling we brushed both vegetables with some of our aromatic dressing base, which included coriander, cumin, and garlic. For optimal browning we flipped the radicchio so that both cut sides could be in direct contact with the heat. We also grilled lime halves to lighten their acidity and add brightness to our dressing. Cherry tomatoes gave an extra pop of bright sweetness, and the richness of shaved Pecorino Romano rounded out the salad.
Before You Begin
To keep the radicchio from falling apart on the grill, we left the core intact when cutting it into quarters. For extra crunch, top with crispy chickpeas.
Instructions
- Microwave oil, coriander, garlic, cumin, chili powder, salt, and pepper in large bowl, stirring occasionally, until fragrant, about 1 minute. Set aside ¼ cup oil mixture for brushing radicchio and corn. Whisk honey into remaining oil mixture in bowl; set aside.
- Place radicchio, corn, and lime halves on rimmed baking sheet. Whisk reserved ¼ cup oil mixture to recombine, then brush all over radicchio and corn on sheet.
- For a Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
- For a Gas Grill: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place corn on grill and cook (covered if using gas), turning as needed, until lightly charred, 10 to 13 minutes. Return corn to sheet. Place radicchio and limes on grill and cook (covered if using gas), flipping radicchio as needed, until edges of radicchio are browned and wilted but centers are still slightly firm and lime halves are lightly charred, about 5 minutes. Return radicchio and limes to sheet with corn.
- Once limes are cool enough to handle, squeeze limes to yield ¼ cup juice, then whisk into reserved honey-oil mixture in bowl until emulsified. Cut kernels from cobs and add to bowl with vinaigrette along with tomatoes, romaine, half of Pecorino, and half of basil. Toss gently to combine, then season with salt and pepper to taste. Transfer radicchio to serving platter and top with corn mixture, remaining Pecorino, and remaining basil. Serve.
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