Grilling wedges of radicchio and endive introduces another flavor component to these bitter greens, perfectly accented by a nutty-sweet dressing of caraway seeds and peach preserves. A scattering of pungent blue cheese finishes the dish.

Makes 4 servings.

Prep Time: 25 minutes
Cook Time: 5 minutes

Nutritional Information

For 1 serving
Calories: 359
Sodium: 912mg
Fat: 19g
Carbohydrates: 39g
Cholesterol: 13mg
Fiber: 3g
Protein: 8g

Grilled Bitter Greens with Caraway & Peach

Ingredients


Caraway-Peach Dressing:
1/3 cup peach preserves
3 tablespoons white wine vinegar
1 tablespoon McCormick® Gourmet Collection Caraway Seed, finely crushed
1/4 cup olive oil

Salad:
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
2 Belgian endive, cut in half lengthwise
1 radicchio, cut into 4 wedges
2 medium plum tomatoes, cut in half lengthwise
2 pita breads (8-inch)
2 cups baby salad greens
1/2 cup crumbled blue cheese

Directions

1. For the Dressing, mix preserves, vinegar and caraway seed in small bowl until well blended. Set aside. Mix oil and sea salt in small bowl. Brush endive, radicchio, tomatoes and pita breads with oil mixture.

2. Grill endive and radicchio over medium-high heat 1 to 2 minutes per side or until browned. Grill tomato halves, cut sides down, 3 to 5 minutes or until slightly charred, turning once. Grill pita breads, 1 to 2 minutes per side or until lightly toasted. Cut pita breads into wedges. Cut tomatoes into chunks..

3. Place 1/2 cup salad greens on each serving plate. Top with an endive half and a radicchio wedge. Sprinkle with tomato chunks and blue cheese. Serve with Dressing and pita wedges.

Tips

Test Kitchen Tip: Crush caraway seed with mortar and pestle. Or, place caraway seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed.

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