Charred Radicchio and Corn Salad

 Another great gilled salad recipe from PIATTI cookbook. Was very easy to assemble. And very good perfect we served it with steak.

2 round heads  radicchio cut through roots into 6 wedges for each head.

4 T plus 1t EVOO

kosher salt

2 ears corn shucked

2 T full fat plain yogurt ( we used Greek)

1/4 c lemon juice

2T lime juice

1/4 t grated garlic

1/4 t honey

freshly ground black pepper

1/2 packed cup very thinly sliced fennel from about 1/2 medium bulb, plus fennel fronds

finely chopped chives for garnish

flaky sea salt

In a large bowl tossed radicchio wedges and 1 T plus 1t EVOO and sprinkle with salt - toss to coat.

Medium high heat grill cook radicchio  - well charred and ears of corn - lightly charred about 6-8 minutes.

Once slightly cool slice corn off cob.

In medium bowl combine yogurt, 3 T EVOO, lime juice, lemon juice, honey , a pinch of kosher salt and generous amount of pepper with whisk.

add half the corn and fennel into dressing and coat. Then nestle radicchio into dressing and coat.

Place everything on a large platter and top with remaining corn and fennel and remaining dressing.

Garnish with fennel fronds, chives , flaky sea salt and pepper.