Ingredients
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1 head radicchio
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2 avocados - halved, peeled, and pitted
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1 lemon, halved
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5 tablespoons olive oil
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1 jalapeno pepper
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3/4 cup packed fresh parsley leaves
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3/4 cup packed fresh cilantro leaves
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3 cloves garlic, smashed
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3/4 teaspoon ground coriander
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1/4 teaspoon salt
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1 head butterhead lettuce, torn
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1/3 cup finely shredded Parmesan cheese
Directions
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Preheat an outdoor grill to medium heat (350 to 375 degrees F (175 to 190 degrees C)). Remove any wilted outer leaves from radicchio, then halve the head lengthwise through the core.
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Brush cut sides of radicchio, avocados, and lemon with 1 tablespoon oil; arrange, cut sides down, along with the whole jalapeño, on grill grate. Cover grill. Grill radicchio, turning halfway through, until charred, 2 to 3 minutes. Grill avocados and lemon until cut sides are charred, 3 to 4 minutes. Grill jalapeño, turning to char on all sides, about 8 minutes.
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When cool enough to handle, core and roughly chop radicchio and avocado; transfer to a serving bowl. Stem and (if desired) seed jalapeño.
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For zhug, blend jalapeño, juice of grilled lemon, parsley, cilantro, garlic, coriander, salt, and remaining 4 tablespoons oil in a blender or food processor until smooth.
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Add lettuce, Parmesan, and zhug to radicchio and avocado mixture; toss to coat. Serve immediately.
