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Ingredientes
- 3 tablespoons extra-virgin olive oil
- 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
Direcciones
- 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. Spring with salt and pepper.
- Prepare barbecue (medium-high heat). Grill vegetables until beginning to wilt, 1 minute per side for red leaf lettuce, 1 ½ minutes per side for romaine, 2 minutes per side for green onions, and 3 minutes per side for radicchio. Transfer vegetable to baking sheets.
- Cut cores from all grilled greens. Cut grilled radicchio crosswire 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 6 servings | |
| Calories 71 | |
| Calories from Fat 61 | 86% |
| Total Fat 6.88g | 9% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 70mg | 2% |
| Total Carbs 2.46g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.39g | 1% |
| Protein 0.52g | 1% |
