Name: Grilled Radicchio Salad with Lemon Vinaigrette
Yield: Makes 6 servings
Ingredients: 1 1/4 cups extra-virgin olive oil; 1/2 cup plus 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh basil; 1 1/2 teaspoons white truffle oil*; 1 garlic clove, minced; 1/2 teaspoon sugar; 6 ounces yellow wax beans; 6 ounces green beans; 4 heads of radicchio, quartered; 1 13 3/4-ounce can artichoke hearts, drained; 4 cups mixed baby greens; 1/2 cup shaved Asiago cheese*

"I dined on the most sumptuous grilled radicchio salad at The Dish Bistro and Wine Bar the last time I was in Tucson," writes Cindy Shafer of Huntington Beach, California. "Please get the recipe — I must have it."

Yellow and green beans, and artichoke hearts are grilled along with the radicchio in this recipe. Serve the salad while the vegetables are still warm.

Recipe notes

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