Also tossed with this week’s vinaigrette, this salad boasts a wonderful smoky flavor from the grill.
1 head radicchio, such as Bianca di Chioggia
1-2 fennel bulbs, fronds reserved and trimmed of tough ends
1 cup spring onion, thinly sliced, some of the green tops included
1-2 cups mixed Caraflex and Alcosa cabbage, thinly sliced
½ cup Farm & Larder white balsamic-blood orange vinaigrette
1. Quarter the radicchio heads lengthwise, leaving the cores intact. Cut each fennel bulb lengthwise into half inch slices. Brush the cut sides generously with some of the olive oil, and season with salt and pepper.
2. Preheat grill to medium-high and oil the grill rack.
3. Place the radicchio and fennel, cut sides down, on the grill and cook, turning frequently, until browned and tender when pierced at the core with a knife, 8 to 12 minutes total. (Close the lid if using a gas grill.)
4. Allow fennel and radicchio to cool to room temperature, then transfer the both to a platter and toss with onion slices, cabbage and vinaigrette.