Grilled Escarole & Radicchio Salad with Creamy Miso Dressing

  • 1 head escarole, trimmed and halved lengthwise
  • 1 head radicchio, trimmed and halved lengthwise
  • 1 spring onion, trimmed
  • 1 garlic clove, chopped
  • 1 Tbsp grapeseed oil, plus more for grilling
  • Juice of 1/2 lime
  • 2 tsp rice vinegar
  • 4 oz silken tofu
  • 1 heaping Tbsp white miso
  • Salt and pepper, to taste
  • Toasted walnuts, for serving

Preheat grill to medium and wash the escarole, radicchio, and spring onion thoroughly.  Pat them dry and rub with grapeseed oil.  Place on grill and cook, turning once, until starting to wilt and slightly charred.  Remove and set aside to cool.  Add remaining ingredients except for walnuts to food processor and blend until smooth and creamy.  Chop vegetables coarsely, toss, with dressing, and serve with walnuts sprinkled on top.

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