Grilled Plum and Asian Pear Salad With Radicchio
½ cup (4 ounces) whole-milk ricotta (may substitute silken tofu)
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1 tablespoon extra-virgin olive oil
Finely grated zest and juice of 1 large lime
3 large basil leaves, chopped
1 serrano chili pepper, stemmed, seeded and chopped
1 tablespoon agave syrup
Freshly ground black pepper
4 medium plums, halved and pitted (about 12 ounces total)
1 large head radicchio, cored and torn into bite-size pieces
1 small head butter lettuce, cored and torn into bite-size pieces
1 Asian pear, peeled, cored and cut into batons or matchsticks (may substitute
8 ounces jicama matchsticks)
Combine the ricotta, oil, lime zest and juice, basil, serrano pepper, agave and a pinch each of salt and pepper in the bowl of a food processor. Puree until smooth.
Prepare the grill for direct heat. If using a gas grill, preheat to high (500 degrees).
If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly in the cooking area.
For a very hot fire, you should be able to hold your hand about 5 inches above the coals for 1 or 2 seconds. Have ready a spray water bottle for taming any flames. Lightly grease the grill rack with cooking oil spray and place it on the grill. (Alternatively, use an indoor grill pan set over high heat.) Lightly sprinkle the plum halves with salt and pepper. Grill, cut sides down, until they are darkly seared, 2 or 3 minutes, then turn them over and grill them for 2 to 3 minutes on the second side. Transfer to a plate to cool.
Arrange the radicchio, lettuce and Asian pear on a platter, or divide among individual plates. If doing the latter, place two plum halves on each plate. Drizzle the dressing over the salad(s) and serve.
• Nutrition info:
Per serving: 170 calories, 5 g protein, 22 g carbohydrates, 8 g fat, 3 g saturated fat, 15 mg cholesterol, 100 mg sodium, 3 g dietary fiber, 16 g sugar