Name: Grilled "Tricolore" Salad with Radicchio, Fennel and Parsley
Yield: Makes 4 to 6 servings
Ingredients: 1 small heads radicchio (about 3/4 pound), cut into 6 wedges through the core; 1 large fennel bulb, sliced lengthwise 1/3 inch thick; 1/4 cup extra-virgin olive oil, plus more, for brushing; Salt; Freshly ground black pepper; 1 cup parsley leaves, half left whole and half roughly chopped; 2 tablespoons sherry vinegar; 1 teaspoon mustard; 1/2 teaspoon honey; Pecorino cheese, for shaving

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Grilled "Tricolore" Salad with Radicchio, Fennel and ParsleyCharles Masters, food styling by Michelle Gatton, prop styling by Brian Heiser

Grilling radicchio and fennel tames their intense flavors, bringing out their natural sweetness.

Recipe notes

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