Andrew Zimmern
September 02, 2013

This end-of-summer salad takes care of the biggest problem in my kitchen as August turns to September: what to do with all of my tomatoes. I serve lamb chops or grilled chicken right on top of this all the time so the elements here are all multipurpose. I often use the grilled lettuce technique elsewhere, and the tomato vinaigrette is perfect with shellfish or as a kind of sauce for just about anything that benefits from the bright acidity. The trio of grilled radicchio (I prefer the long-leaf varietal for this recipe), goat cheese and tomato is about as essential as it gets, focusing heavily on sour-salty-bitter-sweet. The first time I saw this dish was during a press tour, I am guessing about 25 years ago, by Sir Terence Conran in support of one of his books or stores. I was part of the team in New York City, making the food for a massive dinner celebrating his incredible influence on the culinary world and I was assigned to prepare one of his chefs to make this dish as a small course. I have been cooking it ever since. Paired with crusty bread it stands on its own, thanks to the cheese pairing, but it's also killer with something off the grill as part of a meal. SEE RECIPE »

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