Tequila Radicchio Salad

Chef Cy Yontz from the Rio Grill in Carmel Valley, California shares his delicious grilled radicchio chop salad recipe with a refreshingly ‘adult’ Tequila dressing.



1 shallot, quartered
2 clove garlic, minced
1 each chipotle chile, canned in adobo
2 Tablespoons seasoned rice vinegar
2 Tablespoons fresh squeezed lime juice
2 Tablespoons tequila
1/2 cup sour cream
1/2 cup mayonnaise
1 Tablespoon cilantro leaves
1/2 Tablespoon Kosher salt


1/8 cup olive oil
2 heads Royal Rose™ radicchio, quartered lengthwise
1 small head romaine, quartered lengthwise
2 each whole yellow corn, husk removed
1/4 cup black eyed peas, cooked and rinsed
1/4 cup sun dried tomatoes, julienned
1/4 cup  green onions, chopped
2 hard-cooked egg, peeled
and cut into, 1/4 -inch dice
1 Tablespoon chopped cilantro
1/4 cup queso fresco



Blend all dressing ingredients in food processor for 30 seconds or until light and creamy. Set aside. Brush radicchio, romaine and whole corn lightly with olive oil and grill on medium-high heat until lightly charred yet crisp on all sides, for 2 to 2 1/2 minutes. Chill in refrigerator. When cold, dice radicchio and romaine into 1 inch dice. Remove corn from cob with a knife. Toss salad ingredients with the dressing. Season to taste with freshly ground black pepper and salt. Mound a quarter of the salad onto each of four plates. Top with  crumbled queso fresco. Serve immediately.