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Grilled Treviso with Roasted Corn

Grilled treviso and roasted corn salad is the best summer salad you could ask for, hands down! Grilling your salad does take one additional step but it’s so worth it and yummy!!!

Don’t have treviso? It’s okay, sub with romaine in a pinch, but you won’t get the vibrant color like treviso. If you don’t have a grill or stove top, you can always use an oven like in our roasted radicchio & arugula salad 

Grilled Treviso and Roasted Corn Salad 2

Grilled Treviso and Roasted Corn Salad

Grilled Treviso and Roasted Corn Salad

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Grilled Treviso with Roasted Corn

Roasted Treviso and Corn Salad

Nothing says a summer like a grilled Treviso & roasted corn salad! All the summer flavors

  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4

Ingredients

  • 1-2 ears fresh of corn or 1 cup of frozen corn
  • 1 Avocado
  • 1/2 cup cherry tomatoes
  • 2 heads Joe’s Premium Treviso
  • 4 oz feta cheese
  • Extra-virgin olive oil
  • Balsamic vinegar

Instructions

  1. Wash all fresh produce & pre-heat your grill or stove top to high .
  2. Cut the avocado in half, discard pit, and dice avocado. Slice cherry tomatoes in half. Set aside.
  3. Either over the grill or on stove top with skillet. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-8 minutes total. Remove the corn from the heat and set aside to cool slightly. If corn was roasted whole, cut the kernels off the cob and place them in a medium bowl.
  4. Drizzle the cut side of the treviso with about 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Add the trevio to the grill or skillet, cut side down, and cook for 1-2 minutes. Then flip the romaine and cook for an additional 1-2 minutes. Remove from the grill.
  5. Place the grilled treviso cut side up on plate. Top with the corn, avocado, tomatoes, & feta. Drizzle with balsamic & olive oil,  Serve immediately & mangia!

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Treviso & Tuscan Kale Caesar Salad

Treviso and tuscan kale caesar salad is giving the traditional romaine caesar salad a run for its money. Winter is here and we need something a little more robust. Swapping tuscan kale for romaine lettuce is the best transition for winter since we start to crave heavy comfy style foods when the temperature sightly drops. And the purple treviso gives the salad a pop that is eye catching.   

This treviso & tuscan kale caesar salad will have you coming back again and again, especially if you make your to own Caesar dressing. Now we know what you are thinking, homemade caesar dressing aka anchovies… Yes, I used anchovies and it’s AMAZING!! I’ll never go back to store bought Caesar dressing again.  I made the Bon Appetite easy homemade caesar dressing

Simple ingredients combined to make a delicious rich salad: 

  • Anchovies
  • Garlic
  • Lemon juice 
  • Egg yolk 
  • Parmesan cheese 

One thing I love about this salad is you can make it ahead of time. You can make the dressing, prep greens, and make it up to 6 hours beforehand. This allows for the tuscan kale to become more tender and absolutely delightful to eat. Just toss in croutons at the very end. 

Check out out our product pages to learn more about our products. Treviso | Tuscan Kale 

  • Treviso is a variety of radicchio and radicchio can be subsitited if your local store doesn’t carry treviso. 
  • Tuscan kale is also known as dino kale, lacinato kale, black kale. We call it tuscan because we like Tuscany, Italy and Nonnie called it tuscan kale 🙂 

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Treviso & Tuscan Kale Caesar Salad

2017.09.28 Tuscan Kale Treviso Caesar Salad-1664
  • Author: Francesca Marchini
  • Prep Time: 10 Min
  • Cook Time: 10 Min
  • Total Time: 20 Min
  • Yield: 6
  • Category: Salad
  • Method: Fresh
  • Cuisine: Italian

Ingredients

  • 1 head of Treviso
  • 2 bunches of Tuscan kale/ lacinato kale
  • 1/4 cup of shaved Parmesan cheese
  • 2 cups of torn crusty bread (french or ciabatta)
  • Olive oil
  • Caesar Dressing bought or homemade

Instructions

  1. Preheat oven to 375°. Toss the torn bread pieces with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
  2. While the croutons bake, wash treviso & tuscan kale. Remove the rib of the tuscan kale with knife or by tearing. Cut the tuscan kale & treviso into 1/2 inch to 1 inch slices.
  3. Combine treviso and kale in large bowl, toss the salad with dressing. If you wish to let your kale to become more tender let sit up to 6 hours. You may massage the dressing into kale.
  4. Add croutons and shaved Parmesan cheese before serving, enjoy

Nutrition

  • Calories: 309

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