Grilled Radicchio Salad with Crème Fraîche Vinaigrette and Hazelnuts Recipe

If you’re looking for a salad that’s not just a side but a real conversation starter, then you’re going to fall head over heels for this Grilled Radicchio Salad with Crème Fraîche Vinaigrette and Hazelnuts Recipe. It’s got that beautiful smoky char from the grill, a creamy tang from the crème fraîche, and a wonderful crunch with toasted hazelnuts. When I first tried this, I was amazed at how those bold flavors all come together in such a simple dish. Trust me, keep reading because this recipe is fan-freaking-tastic and perfect for impressing guests or just treating yourself to something special.

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Ingredients You’ll Need

The beauty of the Grilled Radicchio Salad with Crème Fraîche Vinaigrette and Hazelnuts Recipe lies in its simple but thoughtfully selected ingredients. Each one plays an essential role—make sure to pick fresh radicchio with bright leaves, and opt for quality olive oil and crème fraîche for the best results.

• Radicchio: Look for small heads that feel firm and vibrant; this veggie holds up beautifully to grilling and provides that perfect bitter bite.
• Extra-virgin olive oil: Use a fruity, high-quality olive oil—it makes a big flavor difference, especially in the vinaigrette.
• Sea salt: A flaky salt works best to season evenly and add subtle crunch.
• Sherry vinegar: Its nutty acidity adds depth to the vinaigrette without overpowering the other flavors.
• Shallot: Finely chopped shallots bring a gentle oniony bite, balancing the bitterness of radicchio.
• Fresh thyme: Fresh herbs elevate this salad with earthiness and aroma—don’t skip it.
• Dijon mustard: Adds a little tang and helps emulsify the vinaigrette beautifully.
• Honey: A touch of sweetness perfectly offsets the bitterness and sharpness.
• Crème fraîche: Creamy and slightly tangy, it’s the star that brings everything together and adds richness.
• Hazelnuts: Toast them lightly to boost their crunch and flavor—this garnish is a game-changer.

Variations

I love to mix things up with this salad depending on season and occasion. Feel free to play around with the herbs or nuts, or even swap out the crème fraîche for a lighter Greek yogurt alternative if that’s more your style.

• Herb swaps: Try rosemary or sage instead of thyme for an earthier twist—I once did this, and my family was pleasantly surprised by the shift in flavor.
• Nut variations: Walnuts or pecans work well too if hazelnuts aren’t available; just toast them to bring out the aroma.
• Dairy-free option: Use coconut cream or a tangy vegan yogurt to keep it creamy but dairy-free—perfect if you’re cooking for friends with dietary needs.
• Spicy kick: Add a pinch of red chili flakes in the vinaigrette if you like a bit of heat—I did this once and loved how it balanced the bitterness.

How to Make Grilled Radicchio Salad with Crème Fraîche Vinaigrette and Hazelnuts Recipe

Step 1: Prep and Grill the Radicchio

Start by coring your radicchio and cutting each head into 8 wedges about an inch thick. I like to arrange the wedges on a rimmed sheet pan—it keeps everything tidy and makes it easy to brush with olive oil. Brush both sides with a couple tablespoons of olive oil and sprinkle with about a quarter teaspoon of sea salt to season. Heating your grill or grill pan to medium-high is key here; it should be hot enough to get a nice char but not so hot the leaves burn. Grill the radicchio wedges for roughly 2 to 3 minutes on each side until they’re tender with those lovely smoky grill marks. Trust me, you want to watch closely so they char without turning black.

Step 2: Whisk Together the Crème Fraîche Vinaigrette

While the radicchio cooks, combine your vinaigrette ingredients in a medium bowl. Whisk together the sherry vinegar, finely chopped shallots, minced fresh thyme, Dijon mustard, honey, and a quarter cup of the crème fraîche. Then slowly drizzle in 6 tablespoons of olive oil while whisking until everything is emulsified and creamy. Finish seasoning with the remaining salt. This vinaigrette is wonderfully balanced—vinegary with a touch of sweetness and that subtle tang from crème fraîche that really makes every bite sing.

Step 3: Assemble and Serve

Here’s where it all comes together! Spread the remaining half cup of crème fraîche evenly on your serving platter—it acts like a flavorful base that keeps everything balanced. Lay half of your grilled radicchio over the creamy layer, then drizzle with half of the vinaigrette and sprinkle with half of the toasted hazelnuts. Repeat with the remaining radicchio, vinaigrette, and hazelnuts. Finally, scatter a few thyme leaves on top for freshness and give everything a gentle drizzle of honey for that perfect hint of sweetness. It’s an absolute showstopper on the table and tastes even better than it looks.

How to Serve Grilled Radicchio Salad with Crème Fraîche Vinaigrette and Hazelnuts Recipe

Garnishes

I always finish off this salad with a few more fresh thyme leaves scattered on top—you get that lovely herbal aroma right as you dig in. A light drizzle of extra honey adds a subtle glossy sheen and a touch of sweetness that makes it all pop. If you want a little color contrast, a sprinkle of pomegranate seeds dresses it up beautifully, and those pops of tartness pair amazingly with the rich dressing.

Side Dishes

This salad pairs wonderfully with simply grilled meats or fish—you might be serving a weekend barbecue, and this is your go-to side. I love it alongside seared chicken breasts or even a flaky, baked salmon. For a vegetarian meal, roasted root vegetables or a warm grain bowl with farro or quinoa complements this salad perfectly.

Creative Ways to Present

For special gatherings, I sometimes serve this salad in individual shallow bowls, twirling the radicchio wedges artistically and adding the hazelnuts as the finishing flourish. Another fun idea is layering the salad in clear glass trifle bowls for a charming visual effect. It’s stunning enough to be a centerpiece and definitely elevates any table spread.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare in my house!), store the salad components separately if possible. Keep the grilled radicchio airtight in the fridge for up to 2 days, and store the vinaigrette and crème fraîche dressing in separate containers. This helps preserve texture and prevents sogginess.

Freezing

I don’t recommend freezing this salad because the radicchio’s crispness and the creamy vinaigrette texture change negatively upon thawing. It’s best enjoyed fresh for that perfect balance of smoky, creamy, and crunchy.

Reheating

If you want to enjoy leftover grilled radicchio warm, gently reheat it in a skillet over low heat just until warm—avoid microwaving as it can become mushy quickly. Add fresh vinaigrette and hazelnuts only after reheating to keep everything vibrant and crunchy.

FAQs

Final Thoughts

I absolutely love how this Grilled Radicchio Salad with Crème Fraîche Vinaigrette and Hazelnuts Recipe brings something unexpected and delicious to the table. It’s one of those dishes that once you try it, you find yourself craving it again and again. Your taste buds get that smoky bitterness softened by creamy tang and sweet crunch, and your kitchen fills with incredible aromas. Whether it’s weeknight dinner or a special gathering, this salad has become my go-to for a beautiful and satisfying dish. I really hope you give it a try—you’ll enjoy every rich, flavorful bite just like I do!

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