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Grilled Radicchio Salad

Rated as 5 out of 5 Stars

"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."
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20 m servings 214
Original recipe yields 4 servings


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  1. Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 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.
  3. Place oiled radicchio cut-side down onto the preheated grill and cook to desired doneness, 3 to 5 minutes.
  4. Meanwhile, pour mushroom-nut mix into a grilling pan. Cook on the preheated grill until mushrooms have softened, 3 to 5 minutes.
  5. 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

Per Serving: 214 calories; 19.8 7.5 4.4 1 151 Full nutrition

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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 y...