Want to impress Dad with a killer barbecue side dish on Father’s Day? This grilled salad from the recent cookbook, “Martha Stewart’s Grilling: 125+ Recipes for Gatherings Big and Small” (Clarkson Potter; $26), is it. Sturdy lettuces like romaine and radicchio can stand up to high heat and serve as the base for grilled polenta croutons. The salad is finished with a simple vinaigrette you’ll want to make again and again.
Grilled Romaine and Radicchio with Polenta Croutons
Serves 4
Ingredients
2 teaspoons whole-grain mustard
2 tablespoons red-wine vinegar
¼ cup finely chopped shallot
¼ cup extra-virgin olive oil, plus more for grill and brushing
Coarse salt and freshly ground pepper
1 log (18 ounces) prepared polenta
1 head romaine, halved
1 head radicchio, quartered
Directions
Whisk together mustard, vinegar, shallot and oil in a small bowl. Season with salt and pepper.
Heat grill to high. Slice polenta lengthwise into thirds, brush with oil, and season with salt and pepper. Lightly oil grates. Grill polenta until it’s lightly charred and it can be turned without sticking to the grill, about 2 minutes per side. Remove from grill and cut into croutons.
Brush romaine and radicchio with oil, and season with salt and pepper. Grill lettuces, cut-side down, until slightly wilted and charred, about 1 minute. Arrange romaine, radicchio, and croutons on a platter, and drizzle with vinaigrette.
— From “Martha Stewart’s Grilling: 125+ Recipes for Gatherings Large and Small” (Clarkson Potter, $26)
