Grilled Radicchio Salad with Queso Fresco
Grilled radicchio pairs with charred sweet corn, salty queso fresco, bright lime juice and a drizzle of olive oil to create this delicious summer salad.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 2 in small heads radicchio cut half at the core with core still attached
- 1 ear corn
- 2 tablespoons olive oil divided
- 2 tablespoons lime juice
- 4 oz queso fresco crumbled
- 1/4 cup scallions thinly sliced
- salt and pepper to taste
Pre-heat grill on high heat and lightly brush radicchio with 1 tablespoon olive oil and a pinch of salt and freshly cracked pepper to taste.
Place radicchio on grill, cut side down, as well as corn.
Grill radicchio until it begins to wilt, about 3 minutes per side.
Grill corn for 2 minutes per side, until kernels are slightly charred.
To assemble salad, place radicchio halves on a large platter.
Carefully cut corn kernels off the cob with a serrated knife into a small bowl. Toss corn together with remaining olive oil, lime juice, queso fresco, scallions and salt/pepper to taste.
Sprinkle corn and cheese mixture on top of the grilled radicchio to serve.
Calories: 171kcal | Carbohydrates: 25.3g | Protein: 7.8g | Fat: 15g | Saturated Fat: 5.9g | Polyunsaturated Fat: 8.9g | Cholesterol: 21mg | Sodium: 158mg | Fiber: 0.9g | Sugar: 0.2g