Grilled Kale & Radicchio Salad

Why It Works

I know what you’re thinking… grilled greens? Yes. And trust us—it works. When fire meets bitter greens like radicchio and kale, something magical happens. The edges char, the bitterness softens, and the whole thing takes on a smoky depth that no oven or pan can replicate. It’s rustic, bold, and totally at home on the Cowboy Cauldron.

Whether you're serving it as a side or the main event, this salad brings fall flavor straight to the flames.

Ingredients

• 1 head radicchio, quartered

• 1 bunch lacinato kale, stems removed, leaves halved

• 2 tbsp olive oil

• Kosher salt and cracked black pepper

Optional toppings:

• Shaved Parmesan or Pecorino

• Toasted walnuts or pine nuts

• Lemon zest

• Crushed red pepper flakes

• Balsamic glaze or vinaigrette

Method

1. Prep the greens
   Toss the radicchio and kale lightly with olive oil, salt, and pepper.

2. Get the Cauldron hot
   Burn down charcoal or hardwood to glowing coals for a medium-high heat fire.

3. Grill
   Grill radicchio quarters cut-side down until lightly charred—2 to 3 minutes per side. Kale grills fast—just about 1 minute per side until edges are crisp.

4. Assemble
   Roughly chop and toss with lemon juice or vinaigrette. Add your favorite toppings and serve warm.

Weekend Tip

This one’s quick to prep and full of flavor—perfect for a slow Saturday afternoon, a firelit Sunday dinner, or something unexpected between burgers and wings.