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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

Grilled Radicchio Salad with Lemon Vinaigrette

for Vinaigrette

  • 1/3 cup extra-virgin olive oil
  • 1/6 cup plus 2 teaspoons fresh lemon juice
  • 2 teaspoons chopped fresh basil
  • 1/2 teaspoons white truffle oil
  • 1 small garlic clove, minced
  • 1/4 teaspoon sugar

for Salad

  • 4 ounces green beans
  • 1 head of radicchio, quartered
  • 1/3 can artichoke hearts (approx 14 oz), drained
  • 2 cups mixed greens
  • 1/4 cup shaved Asiago cheese

procedure

printable recipe
dish: salad
season: summer

Whisk all dressing ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.

Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 3 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.

Adapted from Bon Appétit, July 2002, The Dish Bistro and Wine Bar, Tucson, AZ


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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