Grilled Radicchio Salad with Orange Miso Dressing
A weeknight dinner wonder! Bursting with fresh seasonal citrus segments and packed with essential vitamins. Perfect for entertaining or to switch up your regular salad.Vegetarian, Gluten free and full of bright flavors. Grilled Radicchio paired with a delightful Miso Dressing and soft boiled eggs make this winter meal a standout! It boasts crunch with toasted walnuts and is oh so cravable.
- Prep Time10 min
- Ready in30 minutes
Ingredients
Orange Miso Dressing
- ¼ cup fresh orange juice, plus the zest
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. hemp hearts
- 1 Tbsp. white miso paste
- 1 smashed garlic clove
- 1 Tbsp. honey
- 1 Tbsp. finely chopped chives
- ½ tsp. freshly cracked black pepper
Grilled Radicchio Salad
- 2 large heads of radicchio quartered through core end
- 2 Tbsp. extra-virgin olive oil
- ½ tsp. sea salt
- 3 soft boiled eggs, halved
- 2 small blood oranges, peeled and sliced into segments
- ⅓ cup walnuts, toasted and roughly chopped
Cooking Instructions
1
Prepare Orange Miso Dressing by combining orange juice, zest, olive oil, hemp hearts, miso, garlic, and honey in a blender. Blend until creamy, gradually adding 1 to 2 Tbsp. water to thin out to desired consistency. Transfer to a bowl and stir in chives and black pepper.
2
Prepare an indoor grill pan for medium-high heat. Brush olive oil evenly on the cut sides of radicchio wedges and sprinkle with salt. Grill about 2 minutes on each side, until edges are crisp and slightly charred. Transfer to a serving platter.
3
Scatter blood orange segments and soft boiled egg pieces over and around grilled radicchio. Drizzle orange miso dressing over the top, and garnish with toasted walnuts and more fresh chives, if desired.
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