Grilled Winter Chop Salad

Grilled Winter Chop Salad

Amanda Haas

Grilled Winter Chop Salad

Prep Time



Cook Time




4 – 6




What’s this?

Grilled radicchio and endive lettuce, toasted almonds, salami and provolone combine with a grilled lemon vinaigrette for a colorfully fresh chopped winter salad.


  • 2 Head Radicchio, cut into quarters

  • As Needed olive oil

  • To Taste salt

  • To Taste black pepper

  • 2 Head Endive, chopped

  • 2 Whole lemon, halved

  • As Needed olive oil

  • 1/2 Almonds, chopped

  • 1 Small shallot, thinly sliced

  • 1/4 Cup red wine vinegar

  • 1 Teaspoon salt

  • 1/2 Cup olive oil

  • 1/2 Teaspoon black pepper

  • 5 1/20 Ounce Salami

  • 1/2 Provolone Cheese, diced

  • 4 Whole Fire Roasted Peppers, drained & cut into thin strips

  • 1 pear, diced into 1/2 inch pieces


  • 1

    When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.
  • 2

    Drizzle the radicchio and endive with olive oil and season with salt and pepper.
  • 3

    When the grill is up to temperature, add the lettuces and cook with the lid closed for 2-4 minutes per side, until they begin to wilt. Remove from the grill.
  • 4

    Drizzle halved lemons with olive oil and place cut side down on the grill for 2-3 minutes.
  • 5

    In an oven-proof skillet, add the almonds to the grill. Close the lid and toast for 2-3 minutes. Remove from the grill.
  • 6

    To make the Vinaigrette: Combine shallots, red wine vinegar, and the grilled lemon juice in a bowl and add salt. While whisking the red wine vinegar mixture, slowly pour in olive oil until combined. Add black pepper.
  • 7

    Chop the grilled lettuces into bite sized pieces and arrange in a bowl. Top with endive, salami, provolone, peppers, pears, and toasted almonds.
  • 8

    Toss with vinaigrette and season with salt and pepper to taste. Enjoy!

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