Martha Stewart Grilled Romaine and Radicchio with Polenta Croutons

Want to impress dad with a killer barbecue side dish for Father’s Day? This grilled salad from the recent cookbook “Martha Stewart’s Grilling: 125+ Recipes for Gatherings Big and Small” (Clarkson Potter; $ 26), that’s it. Robust lettuces like romaine and radicchio can withstand high heat and serve as the base for grilled polenta croutons. The salad ends with a simple dressing that you’ll want to do over and over again.

Grilled romaine and radicchio with polenta croutons

For 4 people


2 teaspoons of whole mustard

2 tablespoons of red wine vinegar

¼ cup finely chopped shallot

¼ cup extra virgin olive oil, plus more for toasting and brushing

Coarse salt and freshly ground pepper

1 log (18 ounces) prepared polenta

1 head of romaine, cut in half

1 head of radicchio, cut into quarters


Combine mustard, vinegar, shallot and oil in a small bowl. Season with salt and pepper.

Heat the grill over high heat. Cut the polenta in thirds lengthwise, brush with oil and season with salt and pepper. Lightly scrape the grates. Grill polenta until lightly charred and can be turned without sticking to grill, about 2 minutes per side. Remove from the grill and cut into croutons.

Brush the romaine and radicchio with oil and season with salt and pepper. Grill lettuce, cut side down, until lightly wilted and charred, about 1 minute. Arrange the romaine, radicchio and croutons on a plate and drizzle with the vinaigrette.

Excerpt from “Martha Stewart’s Grilling: 125+ Recipes for Gatherings Small and Small” (Clarkson Potter, $ 26)

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