Skip to main content

Grilled Radicchio Salad with Sherry-Mustard Dressing

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This grilled radicchio salad is a sophisticated way to enjoy seasonal leaves, offering a wonderful contrast between charred, smoky edges and crisp, fresh centres. By quickly griddling the radicchio and lettuces, the natural bitterness of the radicchio mellows, while the romaine and red leaf lettuce develop a savoury depth. The dish is brought together with a bright sherry-mustard dressing infused with fresh dill, creating a vibrant vegan side dish that feels both elegant and restorative.

Perfect for a summer barbecue or as a light lunch, this warm salad pairs beautifully with grilled flatbreads or roasted new potatoes. Using a variety of bitter and sweet leaves ensures every bite is balanced and full of texture. It is a fantastic option for those seeking a plant-based dish that looks impressive on the table while remaining incredibly simple to prepare in under twenty minutes.

In this article:

Continue reading below

Ingredients for Grilled Radicchio Salad with Sherry-Mustard Dressing

  • 45ml 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 spring onions, trimmed

  • 1 head of cos 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

How to make Grilled Radicchio Salad with Sherry-Mustard Dressing

Whisk 45ml olive oil and next 4 ingredients. Season with salt and pepper.

Arrange spring 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 cos, 2 minutes per side for spring 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 spring onions. Place vegetables in large bowl. Drizzle with dressing; toss to coat.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.