Grilled Radicchio Salad with Creamy Miso Dressing, soft boiled eggs, citrus, and walnuts. Perfect for fall entertaining, or to liven up any weeknight dinner. Vegetarian, gluten free, and packed with nutrients.
2large heads of radicchioquartered through core end
2Tbsp.extra-virgin olive oil
3soft boiled eggshalved or quartered
2small blood orangespeeled and sliced into segments (sub 1 large naval orange)
⅓cuptoasted walnutsroughly chopped
Prepare Creamy Miso Dressing by combining lemon juice, oil, hemp seeds, miso, garlic, and sugar in a blender (I use a Nutribullet). Blend until creamy, gradually adding 1 to 2 Tbsp. water to thin out to desired consistency. Transfer to a bowl and stir in chives and black pepper.
Prepare an indoor grill pan for medium-high heat. Brush olive oil evenly on the cut sides of radicchio wedges and sprinkle with salt. Grill ~2 minutes on each side, until edges are crisp and slightly charred. Transfer to a serving platter.
Scatter orange segments and egg pieces over and around grilled radicchio. Drizzle creamy miso dressing overtop, and garnish with chopped walnuts and additional fresh chives, if desired.