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Grilled Radish and Fennel Salad
Smoky, charred edges meet crisp, fresh greens in this warm vegetable salad. Thick slices of fennel and colorful radishes turn surprisingly sweet and tender when tossed in melted butter and blistered over the grates. They're piled onto soft butter lettuce and finished with a bright lemon-Dijon dressing. You'll serve it all alongside crispy garlic baguette slices slathered in creamy dill goat cheese. It's a brilliant way to rethink your barbecue sides.
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 (400°F to 450°F). Trim the stalks off the fennel bulb and peel away any brown spots. Stand the bulb upright and slice it straight down into 8 even pieces, then transfer to a medium bowl.
- 2Add the halved radishes to the bowl. Pour in 3 tablespoons of the melted butter, add ½ teaspoon of the salt, and sprinkle in ¼ teaspoon of the black pepper. Toss gently to coat.
- 3Arrange the fennel and radishes directly on the grill grates. Close the lid and cook for 4 to 5 minutes per side until tender-crisp with clear grill marks. Remove and set aside.
- 4Mix the grated garlic with the remaining 3 tablespoons of melted butter. Brush this evenly over both sides of the baguette slices.
- 5Place the bread on the grill and cook uncovered for 1 to 2 minutes until the bottoms have distinct grill marks. Remove from the heat and flip the slices so the grilled side faces up.
- 6Combine the softened goat cheese, chopped fresh dill, and the remaining ½ teaspoon of black pepper. Spread this mixture evenly over the grilled sides of the bread.
- 7Return the toasts to 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. Remove from the heat.
- 8Whisk the olive oil, lemon zest, lemon juice, Dijon mustard, and the remaining ¼ teaspoon of salt in a small bowl. Lay the butter lettuce leaves across a large platter and top with the grilled fennel and radishes. Drizzle with the dressing and serve alongside the warm goat cheese toasts.
Notes
- Ingredient tip: Easter egg radishes are ideal for grilling because they are slightly larger than standard red radishes and are less likely to slip through the grates.
- Swap: If using standard red radishes, consider using a grill basket so they don't fall into the fire.
- Make ahead: You can whisk the dressing and mix the goat cheese spread up to 2 days in advance. Store them in the fridge, but let the cheese soften at room temperature before spreading.