May is National Salad Month, which to my less than haute cuisine mind (I grew up on canned beans and Hamburger Helper) means salads of lettuces and maybe another variety of vegetable tossed with a dairy dressing (mix in a little packet of dried herbs from a non-existant Ranch).
As I grew up and became a little more traveled and experienced chefs from around the world, I became intrigued by what salad meant to them. It could be cold noodles with fish, oranges mixed with radishes or slightly grilling a lettuce.
At David’s this week, we paired up his delicious Rubbed Pork Chops (rosemary, fennel, oregano and Mexican chili) with a Grilled Radicchio and a salad of Albion Strawberries with Mustard Frills and Arugula.
As the warmer weather continues, everything will get grilled. Another favorite is Grilled Cesar Salad with Homemade Croutons. I also love grilling fruit and mixing them in with lettuces.
For Grilled Radicchio, you need:
1 or 2 small heads of Radicchio
Olive oil for brushing
Salt and Pepper
1. Halve the heads.
2. Brush the cut side with olive oil. Place on grill. Close grill lid for about 5 to 10 minutes.
3. Look for grill marks, if there, remove.
4. Should be slightly wilted.
Let’s finish this up:
Place cut and grill marked side up. Salt and pepper. Serve up!