Grilled Radicchio Salad

Weekly Recipe: 
NonWeekly
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Serves 4

1 head radicchio

2 heads baby bok choy, chopped

1/2 cup minced scallions

1 carrot, shredded

2 tablespoons reduced-sodium tamari

1 1/2 tablespoons agave nectar

1/4 teaspoon mirin

1/4 teaspoon toasted sesame oil

Preheat grill to medium-high heat. Lightly oil the grill with canola oil. Lightly mist the radicchio with olive oil spray. If using an outdoor grill, put the intact head of radicchio on the grill and close the lid. If using a grill pan, put the head of radicchio on the pan and cover with an inverted heatproof bowl to create an oven effect. Cook until marked and softened, about six minutes. When the radicchio is cool enough to handle, quarter it to remove the core. Chop the radicchio and put it in a medium bowl. Add the bok choy, scallions, carrot, tamari, agave nectar, mirin, and oil and stir to combine. Serve warm or at room temperature. Source: Grills Gone Vegan by Tamasin Noyes