Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette
Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette takes around 30 minutes from beginning to end. One serving contains 344 calories, 8g of protein, and 28g of fat. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. It will be a hit at your The Fourth Of July event. A mixture of honey, radicchio, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
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.
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.