Print Recipe

Grilled Radicchio and Blue Cheese Salad

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4
Author: Erica Julson


For the salad:

  • 1 medium head radicchio, quartered and cored
  • 1/2 large red onion, cut into 1/2 inch thick slices (about 3 slices)
  • olive oil, for brushing
  • sprinkle of kosher salt
  • sprinkle of ground black pepper
  • 6 oz baby spinach
  • 1 cup walnuts, chopped
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons julienned basil
  • 1 large beefsteak tomato, halved and cut into wedges

For the dressing:

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  • Place a grill pan on the stove and warm over high heat (or, light a grill). Brush the quartered radicchio and sliced onions on all sides with olive oil and season with a sprinkle of salt and pepper.
  • When the grill pan is hot, place the radicchio and onion on the surface and “grill” for about 3-5 minutes per side for the radicchio, and 5-7 minutes per side for the onions, or until the vegetables are charred and tender when pierced with a fork. [If you are cooking on a real grill, you should probably use a grilling basket to prevent the vegetables from falling through the cracks] 
  • Remove to a cutting board, let cool for a few minutes. Slice the radicchio crosswise into 1 1/2 inch slices, and cut each onion slice into thirds, separating the layers into individual pieces.
  • Meanwhile, place the baby spinach in a large salad bowl with the walnuts, blue cheese, parmesan, basil, and tomato. Add the warm grilled vegetables and toss to combine.
  • In a small bowl, whisk together the dressing ingredients (extra virgin olive oil, balsamic, garlic, Dijon mustard, and salt and pepper). Pour over the salad, toss to coat, and serve immediately. It goes great with crusty french bread and grilled shrimp as an easy summer supper.