Grilled Radicchio and Avocado Salad with Zhug

Grilled Radicchio and Avocado Salad with Zhug

This grilled radicchio and avocado salad features zhug, a traditional green hot sauce from Yemen. In this version, we’ve mellowed the spice and added lemon for a touch of brightness.

Ingredients

• 1 head radicchio
• 2 avocados - halved, peeled, and pitted
• 1 lemon, halved
• 5 tablespoons olive oil
• 1 jalapeno pepper
• 3/4 cup packed fresh parsley leaves
• 3/4 cup packed fresh cilantro leaves
• 3 cloves garlic, smashed
• 3/4 teaspoon ground coriander
• 1/4 teaspoon salt
• 1 head butterhead lettuce, torn
• 1/3 cup finely shredded Parmesan cheese

Directions

1. Preheat an outdoor grill to medium heat (350 to 375 degrees F (175 to 190 degrees C)). Remove any wilted outer leaves from radicchio, then halve the head lengthwise through the core.
2. Brush cut sides of radicchio, avocados, and lemon with 1 tablespoon oil; arrange, cut sides down, along with the whole jalapeño, on grill grate. Cover grill. Grill radicchio, turning halfway through, until charred, 2 to 3 minutes. Grill avocados and lemon until cut sides are charred, 3 to 4 minutes. Grill jalapeño, turning to char on all sides, about 8 minutes.
3. When cool enough to handle, core and roughly chop radicchio and avocado; transfer to a serving bowl. Stem and (if desired) seed jalapeño.
4. For zhug, blend jalapeño, juice of grilled lemon, parsley, cilantro, garlic, coriander, salt, and remaining 4 tablespoons oil in a blender or food processor until smooth.
5. Add lettuce, Parmesan, and zhug to radicchio and avocado mixture; toss to coat. Serve immediately.