Grilled Romaine, Radicchio, Nectarine and Peanut Salad with Sambal Dressing
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 2 minutes
You’ll never take romaine lettuce for granted again after you’ve grilled it with radicchio, topped it with fresh nectarines and peanuts, and dressed it with this spicy sambal dressing. If peanuts are an issue for anyone at our table, use wasabi peas instead.
2 tablespoons low-sodium soy sauce
2 teaspoons sambal oelek sauce or more, if you like it hot! (see Kitchen Tip)
2 tablespoons yuzu juice (the juice of 1 large lime is a fine substitute)
zest of a lemon (or lime, if using lime juice)
1 piece of ginger about 2 inches long, peeled and grated
½ teaspoon salt
½ cup plus 3 tablespoons mild-flavored oil, such as canola
4 heads romaine lettuce, cut in half lengthwise, stem intact
2 heads radicchio lettuce, cut into quarters, stem intact
1 teaspoon kosher salt
2 ripe nectarines, cut into ½-inch dice
¼ cup roasted salted peanuts, or wasabi-flavored dried peas
½ cup crispy wonton strips, spicy flavor (optional), for garnish
- In a small bowl, combine the soy sauce, sambal oelek, lime juice, ginger, and salt and whisk to blend. While you are whisking, drizzle in the oil (see Kitchen Tip). Set aside.
- Heat the grill to high heat. Drizzle the oil over the romaine and radicchio and sprinkle with salt. Place on the grill and cook on each side for 45 seconds to 1 minute, until the edges are dark or charred and it is soft but not soggy. Transfer to a serving plate.
- Whisk the dressing lightly and pour it over the lettuces. Top with the nectarine, peanuts, and wonton strips and serve immediately.
- Be careful when buying sambal oelek (raw chili paste). There hundreds of kinds of sambals, and some are made with shrimp. Others contain fish sauce, which is typically made with shrimp. Read the label and look for one that is strictly vegetarian—it will not be labeled as such, but will contain only ingredients such as chilies, garlic, ginger, lemongrass, sugar, vinegar, lemon or lime. There is one marked pareve; click here to find it.
- To make this dish gluten free, use wasabi peas instead of the wonton strips for the garnish as we have done, but make sure that you purchase a gluten-free variety. Some brands contain gluten or are easily subject to cross-contamination.
- If your bowl wobbles around precariously while you are whisking with one hand and pouring with the other, dampen a kitchen towel and fashion it into a round “nest” on your kitchen counter. Nestle the bowl into it securely and continue whisking and pouring.