Grilled Romaine and Radicchio Salad w/ Creamy Herbed Dressing

Grilled Romaine and Radicchio Salad w/ Creamy Herbed Dressing
Prep time
Cook time
Total time
A crazy yet delicious twist on your everyday salad!
Recipe type: Salad
Cuisine: American
Serves: 4
  • ½ cup low-fat buttermilk
  • ⅓ low fat mayonnaise
  • 1 tsp salt and pepper
  • 1 garlic clove
  • ¼ cup shredded basil
  • ¼ cup shredded parsley
  • ¼ cup chopped chives
  • 1 tsp agave nectar, honey or sugar
  • 2 tbsp dijon mustard
  • 1 large head of romaine, slice in half length wise
  • 1 small head of radicchio, sliced into 4-6 wedges (keep core in, it helps keep the lettuce together)
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt and pepper
  • 2 cups arugula
  • ½ avocado, sliced
  • 1 cup white beans, rinsed and drained
  • 6-8 cherry tomatoes, quartered
  • ¾ cup sliced artichoke hearts, rinsed and drained
  • ⅓ cup crumbled goat cheese
  1. For the salad dressing, add all ingredients into a food processor or blender. Pulse/blend until thoroughly combined. Store in an airtight container in the refrigerator until ready to dress salad.
  2. Preheat your grill or indoor grill pan to high heat.
  3. Rub each cut side of the romaine and radicchio with olive oil. Evenly sprinkle over the salt and pepper.
  4. In a large bowl add the arugula, white beans, tomatoes, goat cheese and artichoke hearts. Toss gently to combine.
  5. Once grill has started smoking, gently lay on all the radicchio slices and romaine. Flip after about 30 seconds-1 minute. Lettuce should be dark brown and charred, but not burnt and wilted.
  6. When lettuce has finished cooking, roughly chop and add to the arugula and bean mixture.
  7. Add as much dressing as desire and toss to coat and combine all ingredients. Serve immediately.