John Myers
Grilled Salad with Gröstl
The perfect grilled salad with gröstl recipe with a picture and simple step-by-step instructions.
- 2 Pc. Radicchio Treviso
- 3 tbsp Walnut
- 1 toe Garlic
- 4 tbsp Olive oil
- 3 tbsp Breadcrumbs
- 2 tsp Organic lemon zest
- Fleur de sel
- 1 Pc. Lemon
- Black pepper
- 0,5 bunch Parsley
- Radicchio is actually too good to be used “only” as an ingredient in mixed salads. Do you prefer a radicchio treviso. It is not always available. For the recipe pictures I didn’t get an elongated treviso but a round di chioggia. You can also make the recipe with other salads. I prefer epsom salads. But a “normal” lettuce is also possible. And of course you can do it without asparagus – simply as a side salad for a summer barbecue. Then without Gröstl, but with a vinaigrette based on white wine vinegar.
- The number of heads used depends on their size. Wash the heads, leaving the bracts in place, cut in half. Prepare the grill with a three-zone embers and place the halved heads with the husks facing down on the wire rack and first grill the salad for a few minutes with indirect heat. Then slide the head with the bracts to the fire directly over full heat. Grill the bracts almost black – they are removed afterwards. Turn the head and roast the inside briefly over the flame until the tips of the leaves brown. Then take it off the grill and remove the bracts.
- Rub the peel of an organic lemon and set aside. Squeeze the lemon and drizzle the juice into the cut surfaces of the grilled heads of lettuce. If you want to do without the Gröstl, which makes sense at a summer barbecue, you can use a vinaigrette made from white vinegar and olive oil with salt, pepper and a little sugar (and maybe a touch of garlic).
- For the Gröstl: heat the olive oil in a coated pan and fry the walnuts, the chopped garlic and the breadcrumbs for 3 – 4 minutes. Season with fleur de sel and black pepper and finally fold in the chopped parsley. Pour the mixture over the heads of lettuce, which are still warm.
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