Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette
Recipe courtesy Bobby Flay

2 heads radicchio, cut into quarters
Canola oil
Salt and freshly ground black pepper
2 heads endive, thinly sliced
1 bunch watercress
Chopped peanuts, for garnish
Chopped chives, for garnish
Chopped cilantro leaves, for garnish
1 recipe Spicy Peanut Vinaigrette

Heat grill to high. Brush the radicchio with oil and season with salt and pepper, to taste. Grill until lightly golden brown.

Arrange radicchio, endive and watercress on a platter and drizzle with the peanut vinaigrette. Garnish with peanuts, chives and cilantro.

4 servings