Grilled Radicchio Salad with Golden Raisins, Goat Cheese, Pine Nuts & Tulsi Dressing
Grilled Radicchio Salad with Golden Raisins, Goat Cheese, Pine Nuts & Tulsi Dressing
A warm, lightly bitter, sweet, and herbaceous side for two
Ingredients
1 medium head radicchio, cut into quarters (leave the core intact so it holds together)
1–2 tablespoons olive oil
Salt to taste
2 tablespoons golden raisins, soaked in warm water for 10 minutes and drained
2 tablespoons pine nuts, toasted
2–3 tablespoons goat cheese, crumbled
2–3 tablespoons Tulsi dressing -HERE
Step-by-Step Instructions
1. Prepare the toppings
Soak the golden raisins in warm water for 10 minutes, then drain.
Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Set aside.
2. Prep the radicchio
Cut the radicchio into quarters, keeping the core intact so the leaves stay together on the grill.
Brush each wedge with olive oil and sprinkle lightly with salt.
3. Grill the radicchio
Heat a grill pan or outdoor grill to medium-high.
Place the radicchio wedges cut-side down and grill for 2–3 minutes per side, until lightly charred and just softened.
Remove from the heat and let cool slightly.
4. Assemble the salad
Place the grilled radicchio wedges on a serving platter.
Drizzle generously with Tulsi dressing.
Scatter the soaked raisins and toasted pine nuts over the top.
Finish with crumbled goat cheese.
5. Serve
Serve warm or at room temperature.
The contrast of smoky radicchio, sweet raisins, creamy goat cheese, and herbal Tulsi dressing creates a beautifully balanced dish.
🌼 Ayurvedic Notes
Grilling softens radicchio’s bitterness, making it more balancing for Pitta and Kapha.
Golden raisins add natural sweetness that supports ojas and balances qualities to make it suitable for Vata
Tulsi dressing brings a bright, sattvic herbal quality that lifts the entire dish.
