This is a summer/fall smash when you want something warm but don't want to heat up the house. Okay for lacto-vegetarians. Vegans can sub the dressing with a vinaigrette and sprinkle with tofu.


Recipe Summary

10 mins
5 mins
5 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Pour 1/2 tablespoon olive oil onto a plate. Place radicchio cut-side down onto the plate to coat in oil. Pour remaining 1 1/2 tablespoons olive oil in a bowl; add mushrooms, walnuts, and cashews and toss to coat.

  • Place oiled radicchio cut-side down onto the preheated grill and cook to desired doneness, 3 to 5 minutes.

  • Meanwhile, pour mushroom-nut mix into a grilling pan. Cook on the preheated grill until mushrooms have softened, 3 to 5 minutes.

  • Let grilled radicchio halves cool slightly; cut in half again to make quarters and place on a serving plate. Top evenly with mushroom mixture and blue cheese dressing.

Cook's Note:

Use whole or halved walnuts.

Nutrition Facts

214 calories; protein 4.4g; carbohydrates 7.5g; fat 19.8g; cholesterol 1.3mg; sodium 151.1mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is surprisingly addicting! My first bite I thought nope. But the more I ate it the more I wanted! I ended up eating 3 wedges! A unique mix of ingredients but such a great variation of your typical wedge salad. This does make 4 good size side salads even though you might think they look small at first. Use a good quality blue cheese dressing as that will greatly affect the final outcome. Also watch the nuts on the grill because they can burn easily. I'm definitely making this again! Read More