Grilled Salad


  • ¼ cup olive oil, plus more for drizzling
  • 2 tablespoons red-wine vinegar
  • 1 quartered head radicchio
  • 1 halved head romaine
  • 1 log (18 ounces) prepared polenta
  • Salt and pepper
  • ¼ cup minced shallot
  • + 1 more ingredients
    • 2 teaspoons whole-grain mustard

1. Whisk mustard, vinegar, shallot, and 1/4 cup olive oil. Season with salt and pepper. 2. Heat grill to high. Slice polenta into thirds lengthwise, drizzle with olive oil, and season with salt and pepper. Grill polenta until lightly charred, 2 minutes per side, then cut into croutons. Drizzle r...

View full recipe at SpringPad


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