Grilled Racicchio Salad with Sherry Mustard Dressing

Recipe from Jamie Purviance.

• 3 tablespoons extra-virgin olive oil plus additional for drizzling
• 1 tablespoon chopped fresh dill
• 1 tablespoon Sherry wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 6 green onions, trimmed
• 1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece
• 1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece
• 1 medium head of radicchio, quartered through core, with some core still attached to each piece

Whisk 3 tablespoons olive oil and next 4 ingredients. Season with salt and pepper.

Arrange green onions, lettuces and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.

Prepare barbecue (medium-high heat). Grill vegetables until beginning to wilt, 1 minute per side for red leaf lettuce, 1 1/2 minutes per side for romaine, 2 minutes per side for green onions, and 3 minutes per side for radicchio. Transfer vegetables to baking sheets.

Cut cores from all grilled greens. Cut grilled radicchio crosswise into 1-inch-wide strips. Cut grilled lettuces crosswise into 2-inch-wide strips; chop green onions. Place vegetables in large bowl. Drizzle with dressing; toss to coat. Serves 6.

Per serving: 111 calories; 9 g fat (1 g saturated fat; 73 percent calories from fat); 6 g carbohydrates; 0 mg cholesterol; 121 mg sodium; 2 g protein; 3 g fiber.