Grilled Radicchio Salad with Corn, Mt Tam Triple Cream, and Roasted Tomato Vinaigrette
  • Roasted Tomato Vinaigrette (see above)
  • 2 heads radicchio, quartered lengthwise through the stems
  • 4 ears of corn, husks and silk removed
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 cups arugula, loosely packed
  • 8 ounces bloomy-rind triple-cream cheese (such as Mt. Tam, Brillat-Savarin, or Delice de Bourgogne), sliced into thin wedges
  • 1 medium-large shallot, thinly sliced
  1. Prepare a grill to medium-high.
  2. Place the radicchio quarters and corn cobs on a baking sheet and drizzle with oil, tossing to coat all sides; season with salt and pepper. Transfer the corn to the grill and cook, turning occasionally, until the kernels are tender and lightly browned, with just a touch of darker char, 10 to 12 minutes. Remove and let cool slightly. Slice the kernels off, keeping the strips intact, and set aside.
  3. Place the radicchio on the grill with one of the cut sides down. Cook until leaves start to wilt and lightly char, 3 to 4 minutes. Turn each piece onto its other flat side and repeat. Remove and let cool slightly. Slice away the stems so the leaves no longer hold together.
  4. On a large serving platter or individual plates, arrange the radicchio and arugula leaves, then top with the corn kernels. Spoon the vinaigrette over the top, making sure to evenly distribute the tomatoes. Garnish with the cheese wedges and the slices of shallot.
Recipe by The Taste SF at