Italian Grilled Salad with Goat Cheese Recipe Video
Chef Nick bets you would have never heard of Grilled Salad With Goat Cheese. He developed this dish accidentally while making bbq, he just loves bbq, so this salad is one of his favorites. This salad dish doesn't contain any regular dressing but goat cheese, yummy! Grilled Salad With Goat Cheese is healthy, sturdy and full of flavors, so lets watch the video and try it at the earliest.
Ingredients
2 large heads radicchio di Treviso, cut in half
2 large heads Belgian endive, cut in half
2 red bell peppers, cut in quarters and seeded
2 yellow bell peppers, cut in quarters and seeded
6 tablespoons Pompeian® Extra Virgin Olive Oil, divided
5 ounces baby arugula salad
8 tablespoons goat cheese, crumbled
1½ tablespoons Pompeian® Balsamic Vinegar
Directions
Preheat the broiler to high.
Brush the radicchio, endive and peppers with 4 tablespoons olive oil. Cook on a hot barbecue or under the broiler for 2 to 3 minutes per side, until they start to color on each side. Place on a cutting board while still hot and cut into 1-inch pieces. Place the arugula salad and the goat cheese in a bowl with the radicchio, endive and peppers, and mix well until the cheese starts to melt. Add the remaining 2 tablespoons olive oil and the balsamic vinegar, mix well, and serve.
For more information please visit: http://www.nickstellino.com/
Brush the radicchio, endive and peppers with 4 tablespoons olive oil. Cook on a hot barbecue or under the broiler for 2 to 3 minutes per side, until they start to color on each side. Place on a cutting board while still hot and cut into 1-inch pieces. Place the arugula salad and the goat cheese in a bowl with the radicchio, endive and peppers, and mix well until the cheese starts to melt. Add the remaining 2 tablespoons olive oil and the balsamic vinegar, mix well, and serve.
For more information please visit: http://www.nickstellino.com/
