Grilled Radicchio, Orange and Avocado SaladPrint Recipe
- 1 small Radicchio
- 1/2 cup parsley, roughly chopped
- 1 small orange, skin removed and segments cut to remove pith
- 100 g avocado, sliced into 6 pieces
- lemon juice
- 2 tbsp extra virgin olive oil
- salt and pepper
Preheat your grill to high. Cut the radicchio into quarters and spray with coconut oil and place on grill until charred. Remove and tear into pieces and layer onto a plate.
Top the radicchio with the chopped parsley, the orange segments, and avocado. Squeeze the lemon all over the plate and pour the oil in random spots. Top with flaky sea salt and freshly ground pepper.
This salad is super easy to get together and you can make it a few hours in advance of dinner so you can focus on getting the other things together.
Contrast. I love it. In my clothes, in my workouts, with my paintings, in my food, even in my conversations. There is always two or three sides to every story so every part needs to be taken into account. The sweet, the bitter, the joyful. Im clearly not talking about life here, were not that philosophical at toasty.
The salad has a bite from the grilled radicchio. A naturally bitter chicory, the vibrant red and white transforms to a sweeter note by caramelizing on the grill. Once the leaves are torn apart, with your hands as thats the only natural way to “tear” things, it gets topped with a bedding of roughly chopped fresh parsley. Adding earthiness, vibrancy and a hint of a lingering grassy feel, it blends beautifully with fresh juicy succulent orange segments. The juice drips and covers the burnt radicchio as if encasing it to heal it. Joining the party, is the favorite star that makes everyone smile, the creamy avocado segments. All topped with fresh lemon juice, grassy and fruity olive oil and salt and pepper, it’s a show stopper salad that will please the most discerning palates. Even better it can be made ahead of time so you can you know, philosophize on life, or if Viognier is really the right pairing for lunch or dinner.