Grilled Chicory Salad

Grilling caramelizes the sugars in the lettuce, which balances the bitterness of these greens. For the dressing, the addition of sugar and mustard helps emulsify the oil and vinegar.
By / Photography By Shell B Royster | May 01, 2015


Combine salad dressing ingredients in a tightly lidded jar and shake to blend. 

Brush lettuces with salad dressing and grill for a few minutes—long enough to make grill marks on each side. Move to a deep platter or bowl. Remove cores and chop into fork-sized pieces.

Top salad with feta, toasted pine nuts, anchovies and/or capers and olives for side salad. For a main dish, add chunky croutons, bacon and soft boiled eggs.

Drizzle with more dressing, toss and pass. 


  • ¼ cup olive oil
  • ½ cup mild salad oil
  • ¼ cup rice vinegar
  • 2 tablespoons shallots, minced
  • 1 teaspoon Dijon mustard
  • 1 squeeze lemon
  • A pinch each: sugar, salt, pepper, your favorite herbs
  • 1 or 2 whole heads of radicchio, quartered
  • 1½ pounds Sugarloaf chicory, end trimmed but still intact
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