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Grilled Radicchio Salad with Lemon Vinaigrette


Grilled Radicchio Salad with Lemon Vinaigrette

cup extra-virgin olive oil (125ml)
2 tablespoons fresh lemon juice (30ml)
1 tablespoon chopped fresh basil (15ml)
1 garlic clove, min 15215q1620p ced
1 teaspoon sugar (5ml)
salt and pepper to taste

1 tablespoon olive oil (5ml)
1 cup yellow wax beans (250ml)
1 cup green beans (250ml)
cup raspberries (125ml)
1 head of radicchio, quartered
1 cup mixed baby greens (240ml)
cup shaved parmesan cheese (60ml)

For vinaigrette
In a bowl combine olive oil, lemon juice, basil, garlic and sugar. Whisk and season with salt and pepper to taste. (Can be made 6 hours ahead. Cover and refrigerate. Re-whisk before serving.)

For salad
In a medium bowl toss the radicchio & beans with oil and season with salt and pepper.
Prepare barbecue (medium-high heat). Use a preheated grill basket and place beans and radicchio in it and grill them for 2 to 3 minutes or until nicely charred. Place grilled vegetables in bowl with mixed greens, toss and add raspberries and parmesan shavings. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm
Yields: 6 servings.

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