Ingredients
- 1 1/4 cup extra-virgin olive oil
- 3/5 cup fresh lemon juice
- 2 tablespoon chopped fresh basil
- 1 1/2 teaspoon white truffle oil
- 1 clove garlic
- 1/2 teaspoon sugar
- 6 ounce yellow wax beans
- 6 ounce green beans
- 4 head of radicchio
- 1 can artichoke hearts
- 4 cup mixed baby greens
- 1/2 cup shaved asiago cheese
Preparation
Baking Directions:
Yellow and green beans, and artichoke hearts are grilled along with the radicchio in this recipe.
Serve the salad while the vegetables are still warm.
For the vinaigrette: Whisk all ingredients in medium bowl to blend.
Season dressing with salt and pepper to taste.
Note: This can be made 6 hours ahead.
Cover and refrigerate.
Whisk again before using.
For the salad: Prepare barbecue (medium-high heat).
Place beans, radicchio, and artichoke hearts in large bowl.
Add 6 tablespoons dressing and toss to coat.
Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes.
Cut beans in half crosswise.
Coarsely chop radicchio.
Return vegetables to same bowl.
Add greens and Asiago cheese.
Toss with enough dressing to coat.
Season salad to taste with salt and pepper.
Serve warm.
