Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette

  • Spicy Peanut Vinaigrette
  • Chopped chives, for garnish
  • Chopped coriander leaves, for garnish
  • 3 tablespoons aged sherry vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, chopped
  • 2 tablespoons smooth peanut butter
  • 1 teaspoon Asian hot chilli oil
  • 2 teaspoons honey
  • 1 teaspoon toasted sesame oil
  • 1/2 cup canola oil
  • Salt and freshly ground black pepper
  • Salad:
  • 2 heads radicchio, cut into quarters
  • Canola oil
  • Salt and freshly ground black pepper
  • 2 heads chicory, thinly sliced
  • 1 bunch watercress
Chopped peanuts, for garnish
For the vinaigrette:
Put the vinegar, soy sauce, ginger, garlic, peanut butter, chili oil, honey and sesame oil in a blender and blend until smooth. With the motor running, slowly add the canola oil until emulsified. If the vinaigrette is too thick, thin with a little warm water. Season, to taste, with salt and pepper.
For the salad:
Heat grill to high. Brush the radicchio with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Arrange radicchio, endive and watercress on a platter and drizzle with the peanut vinaigrette. Garnish with peanuts, chives and cilantro.

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