From The Cookbook: Eat Better, Feel Better

This quick Giada grilled wedge salad is one of my favorites when I want something easy and totally delicious. It takes just a few ingredients and comes together in 1 hour and 19 minutes. I love how the flavors pop—especially with the smoky almonds and the tangy taste of Gorgonzola.

To make it extra special, I like to top it with a few extra fresh dill sprigs. It’s simple, fun, and always makes me feel like I’m treating myself.

Recipe Ingredients

For the Dressing

• 1 tablespoon extra-virgin olive oil
• 1/2 cup plain low-fat Greek yogurt
• 1 teaspoon cider vinegar
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/8 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon chopped fresh dill

For the Salad

• 1 head of radicchio
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 2 small heads of romaine
• 1/3 cup smoked almonds, chopped
• 1/3 cup crumbled Gorgonzola dolce

How To Make Giada grilled wedge salad

Make the Dressing

1. Mix the Magic: In a medium bowl, whisk together olive oil, yogurt, vinegar, and 2 teaspoons water. Add onion powder, garlic powder, cayenne, salt, and dill. Mix well, then refrigerate for 1 hour to let flavors mingle.

Grill the Radicchio

1. Preheat the Grill: Fire up a grill pan over medium-high heat. It’s time to get a little charred!
2. Prep the Radicchio: Cut radicchio into 8 wedges. Drizzle with olive oil and sprinkle with salt. Place on grill for 2 minutes per side, until slightly browned and wilted.

Assemble the Salad

1. Arrange the Greens: Quarter romaine lengthwise and arrange on a platter. Nestle radicchio between them.
2. Top It Off: Dollop dressing over the top, then scatter smoked almonds and Gorgonzola. Time to bring it all together!

Recipe Tips

• Lettuce Variety: While iceberg lettuce is classic for wedge salads, feel free to mix in other crisp greens like romaine or even radicchio for a colorful twist and varied texture.
• Protein Addition: Elevate your salad by adding some grilled chicken, crispy bacon, or pan-seared shrimp to make it more filling and satisfying as a main dish.
• Make Ahead: Prepare the dressing and chop the lettuce up to a day in advance. Store them separately in the fridge until you’re ready to assemble and serve.
• Lighter Dressing Option: For a lighter version, substitute sour cream with Greek yogurt or a dairy-free alternative. The tanginess remains, but with fewer calories and a fresher feel.
• Presentation Tip: Garnish with fresh herbs like chives or parsley, and add a sprinkle of extra cheese for a pop of color and a professional finish that impresses your guests.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Cheesy Polenta
• Giada Candied Pistachios
• Giada De Laurentiis Beef Stroganoff

Giada grilled wedge salad

Recipe by Giada De Laurentiis

0.0 from 0 votes

Course: SaladCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

250

kcal

This quick Giada grilled wedge salad is one of my favorites when I want something easy and totally delicious. It takes just a few ingredients and comes together in 1 hour and 19 minutes. I love how the flavors pop—especially with the smoky almonds and the tangy taste of Gorgonzola. To make it extra special, I like to top it with a few extra fresh dill sprigs. It’s simple, fun, and always makes me feel like I’m treating myself.

Ingredients

• For the Dressing
  

• 1 tablespoon extra-virgin olive oil
  

• 1/2 cup plain low-fat Greek yogurt
  

• 1 teaspoon cider vinegar
  

• 1/4 teaspoon onion powder
  

• 1/2 teaspoon garlic powder
  

• 3/8 teaspoon cayenne pepper
  

• 1/2 teaspoon kosher salt
  

• 1 tablespoon chopped fresh dill
  

• For the Salad
  

• 1 head of radicchio
  

• 2 tablespoons olive oil
  

• 1/2 teaspoon kosher salt
  

• 2 small heads of romaine
  

• 1/3 cup smoked almonds, chopped
  

• 1/3 cup crumbled Gorgonzola dolce
  

Directions

• Make the Dressing
  
• Mix the Magic: In a medium bowl, whisk together olive oil, yogurt, vinegar, and 2 teaspoons water. Add onion powder, garlic powder, cayenne, salt, and dill. Mix well, then refrigerate for 1 hour to let flavors mingle.
  
• Grill the Radicchio
  
• Preheat the Grill: Fire up a grill pan over medium-high heat. It’s time to get a little charred!
  
• Prep the Radicchio: Cut radicchio into 8 wedges. Drizzle with olive oil and sprinkle with salt. Place on grill for 2 minutes per side, until slightly browned and wilted.
  
• Assemble the Salad
  
• Arrange the Greens: Quarter romaine lengthwise and arrange on a platter. Nestle radicchio between them.
  
• Top It Off: Dollop dressing over the top, then scatter smoked almonds and Gorgonzola. Time to bring it all together!