Instructions

FOR THE SALAD:

1. Preheat the grill to medium to medium-high. Oil the grates well.
2. Place rounds of Vidalia onions on a large baking tray, keeping the slices in tact. Brush both sides lightly with olive oil and season with salt and pepper.
3. Place zucchini, yellow squash, red bell pepper, and orange bell pepper on a separate baking tray. Drizzle with olive oil and toss gently to coat evenly. Season with salt and pepper.
4. Place ears of corn on another baking tray. Brush ears of corn lightly with olive oil. Season with salt and pepper. Corn takes a few minutes longer than the other vegetables to cook, so place it on the grill first.
5. Place onions, zucchini, squash, peppers, and corn on the grill. Cook for a few minutes (with the lid off) until char marks appear and the vegetables begin to soften. You can use tongs to flip the vegetable pieces, if desired. If you are using an enclosed grill basket, flip the vegetables after 3 to 4 minutes and grill the other side until lightly charred.
6. Transfer onions, zucchini, squash, and peppers to baking trays to cool. Reserve 3 rounds of the onion for the dressing.
7. When the corn is done, place it on a baking tray to cool. Using a knife, cut the kernels off of corn cobs into a large bowl.
8. To assemble the salad, arrange salad greens on a very large platter.
9. Add grilled onion rounds, zucchini, yellow squash, and peppers.
10. Add radicchio and grilled corn kernels.
11. Sprinkle salad with additional salt and pepper, if desired.
12. Serve with grilled Vidalia onion dressing.

FOR THE DRESSING:

1. Place all dressing ingredients in a blender and blend on high for 2 minutes or until well blended and emulsified.
2. Transfer to a salad dressing serving container and serve on the table with the salad.
3. Store leftover salad dressing in the refrigerator for up to 3 days.