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Grilled Salad

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

  • Servings: 4
Grilled Salad

Source: Whole Living, June 2012


  • 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


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

  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.

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.

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