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Grilled Radish and Fennel Salad
Fire up the grill for a bright and smoky vegetable salad. Thick slices of fennel and colorful radishes turn sweet and tender when tossed in melted butter and charred over the grates. A bed of soft butter lettuce catches the bright lemon and Dijon dressing. Serve this warm salad alongside crispy garlic baguette slices topped with creamy dill goat cheese. It makes a fantastic starter for a weekend barbecue or a light summer dinner.
Ingredients
- 1 large fennel bulb
- 10 medium-size Easter egg radishes, trimmed and halved
- 6 Tbsp. unsalted butter, melted, divided
- ¾ tsp. kosher salt, divided
- ¾ tsp. black pepper, divided
- 1 large garlic clove, grated (½ tsp.)
- 8 (½-inch-thick) baguette slices
- 4 oz. goat cheese, softened
- 1 Tbsp. chopped fresh dill
- 12 butter lettuce leaves (from 1 head)
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. grated Meyer or regular lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
- 1 tsp. Dijon mustard
Instructions
- 1Heat your grill to medium-high, between 400°F and 450°F. Trim the stalks off the fennel bulb and peel away any brown spots on the outer layer.
- 2Place the fennel bulb upright on a cutting board and slice it straight down into 8 even pieces, then transfer them to a medium bowl.
- 3Toss the halved radishes into the bowl with the fennel. Pour in 3 tablespoons of the melted butter, add a half teaspoon of salt, and sprinkle in a quarter teaspoon of black pepper, tossing everything gently to coat.
- 4Arrange the buttered fennel and radishes directly on the grill grates. Close the lid and cook for 4 to 5 minutes per side until the vegetables are tender-crisp with clear grill marks, then remove them and set aside.
- 5Mix the grated garlic with the remaining 3 tablespoons of melted butter in a small bowl. Brush this garlic butter evenly over both sides of the baguette slices.
- 6Place the bread on the grill and cook uncovered for 1 to 2 minutes until the bottoms have distinct grill marks. Take the bread off the heat and flip the slices so the grilled side faces up.
- 7Combine the softened goat cheese, chopped fresh dill, and the remaining half teaspoon of black pepper in a small bowl. Spread this mixture evenly over the grilled sides of the bread.
- 8Put the toasts back on the grill with the cheese side facing up. Close the lid and cook for another 1 to 2 minutes until the bottoms are toasted and the goat cheese is warm and soft, then remove them from the heat.
- 9Lay the butter lettuce leaves across a large serving platter. Scatter the grilled fennel and radishes over the greens.
- 10Whisk the olive oil, lemon zest, lemon juice, Dijon mustard, and the final quarter teaspoon of salt together in a small bowl. Drizzle the dressing over the salad and serve immediately with the warm goat cheese toasts.