Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
Spicy Peanut Vinaigrette
Chopped chives, for garnish
Chopped cilantro leaves, for garnish
3 tablespoons aged sherry vinegar
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, chopped
2 tablespoons smooth peanut butter
1 teaspoon Asian hot chili oil
2 teaspoons honey
1 teaspoon toasted sesame oil
1/2 cup canola oil
Salt and freshly ground black pepper
2 heads radicchio, cut into quarters
Canola oil
Salt and freshly ground black pepper
2 heads endive, thinly sliced
1 bunch watercress
Chopped peanuts, for garnish
For the vinaigrette:
Put the vinegar, soy sauce, ginger, garlic, peanut butter, chili oil, honey and sesame oil in a blender and blend until smooth. With the motor running, slowly add the canola oil until emulsified. If the vinaigrette is too thick, thin with a little warm water. Season, to taste, with salt and pepper.
For the salad:
Heat grill to high. Brush the radicchio with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Arrange radicchio, endive and watercress on a platter and drizzle with the peanut vinaigrette. Garnish with peanuts, chives and cilantro.

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