For Salad

• 1 yellow bell pepper
• 1 red bell pepper
• 1 green bell pepper
• 1 red onion
• 1 tsp chopped parsley leaves
• ½ tsp ground cumin
• ½ tbsp minced garlic
• ½ tbsp kosher salt
• ½ head radicchio, coarsely chopped
• Herb Vinaigrette (listed below)

Herb Vinaigrette

• ½ tbsp Dijon mustard
• fresh thyme leaves
• kosher salt to taste
• 1 tsp minced shallot
• fresh rosemary, chopped
• fresh parsley leaves, chopped
• white pepper to taste
• ½ cup red wine vinegar
• 1 cup extra virgin olive oil

Grill Vegetables

1. Remove the seeds and the pith from the peppers. Cut into quarters
2. Cut onion into quarters
3. Grill over high heat for 5-6 minutes, or until tender, turning often to grill all sides. If you do not have a grill, preheat oven to 475º and cook on a baking sheet until tender, about 8-9 minutes

Make Vinaigrette

1. Meanwhile, in a mixing bowl, whisk together all vinaigrette ingredients except the olive oil. Slowly drizzle in the oil while whisking vigorously to form an emulsion. It helps to stick a towel under the bowl while mixing to prevent it from sliding around. Set aside

Assemble & Dress Salad

1. Remove vegetables from grill and slice into smaller pieces (according to preference)
2. Add to a large bowl with parsley, minced garlic, cumin, salt and radicchio
3. Toss with dressing according to taste, and transfer to a platter to serve. If serving later, chill the salad and the dressing separately and dress right before serving