No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Salad

Who says only meats need apply? Barbecue a salad -- down to the polenta croutons.

  • servings: 4

advertisement

advertisement

Ingredients

  • 2 teaspoons whole-grain mustard
  • 2 tablespoons red-wine vinegar
  • 1/4 cup minced shallot
  • 1/4 cup olive oil, plus more for drizzling
  • Salt and pepper
  • 1 log (18 ounces) prepared polenta
  • 1 halved head romaine
  • 1 quartered head radicchio

Directions

  1. Step 1

    Whisk mustard, vinegar, shallot, and 1/4 cup olive oil. Season with salt and pepper.

  2. Step 2

    Heat grill to high. Slice polenta into thirds lengthwise, drizzle with olive oil, and season with salt and pepper. Grill polenta until lightly charred, 2 minutes per side, then cut into croutons. Drizzle romaine and radicchio with olive oil and season with salt and pepper. Grill lettuces, cut sides down, until slightly wilted and charred, about 1 minute. Arrange greens and croutons on a platter and drizzle with vinaigrette.

Source
Whole Living, June 2012

advertisement

advertisement

Reviews (2)

  • sigita 10 Aug, 2012

    Really delicious combination of flavors- great as a BBQ side dish but also as an entree for a vegetarian. Yum. Will make again

  • Lifeisgoodnva 23 May, 2012

    This salad is wonderful! The polenta is a perfect touch . I did add fresh oregano & marjoram to the dressing. I also sprinkled garlic powder on the polenta.
    Very easy, taste amazing and it looks showy.