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grilled radicchio and avocado salad with zhug

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Grilled Radicchio and Avocado Salad with Zhug

This grilled radicchio and avocado salad uses zhug, a traditional green hot sauce from Yemen. In this version, we toned down the spice and added lemon for brightness.

Ingredients:

  • 1 head radicchio
  • 2 avocados - halved, peeled, and pitted
  • 1 lemon, halved
  • 5 tablespoons olive oil
  • 1 jalapeno pepper
  • 3/4 cup packed fresh parsley leaves
  • 3/4 cup packed fresh cilantro leaves
  • 3 cloves garlic, smashed
  • 3/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1 head butterhead lettuce, torn
  • 1/3 cup finely shredded parmesan cheese

Direction

  1. Preheat an outdoor grill to medium heat (350 to 375 degrees F (175 to 190 degrees C)). Remove any wilted outer leaves from radicchio, then halve the head lengthwise through the core.
  2. Brush cut sides of radicchio, avocados, and lemon with 1 tablespoon oil; arrange, cut sides down, along with the whole jalapeño, on grill grate. Cover grill. Grill radicchio, turning halfway through, until charred, 2 to 3 minutes. Grill avocados and lemon until cut sides are charred, 3 to 4 minutes. Grill jalapeño, turning to char on all sides, about 8 minutes.
  3. When cool enough to handle, core and roughly chop radicchio and avocado; transfer to a serving bowl. Stem and (if desired) seed jalapeño.
  4. For zhug, blend jalapeño, juice of grilled lemon, parsley, cilantro, garlic, coriander, salt, and remaining 4 tablespoons oil in a blender or food processor until smooth.
  5. Add lettuce, Parmesan, and zhug to radicchio and avocado mixture; toss to coat. Serve immediately.

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