Description
A vibrant and flavorful Radicchio Salad featuring grilled radicchio wedges dressed in a tangy crème fraîche vinaigrette, topped with toasted hazelnuts and fresh thyme. This salad combines the slight bitterness of radicchio with creamy, sweet, and savory notes for a sophisticated appetizer or side dish.
Ingredients
Scale
Salad
- 3 small heads of radicchio (about 2 pounds), cored and cut into 8 wedges (1-inch each)
- 8 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- ⅓ cup roughly chopped hazelnuts, toasted
- Fresh thyme for garnish
- Honey for drizzling
Crème Fraîche Vinaigrette
- 2 tablespoons sherry vinegar
- 1 small shallot, finely chopped (about 2 tablespoons)
- 1 teaspoon minced fresh thyme, plus more for serving
- ½ teaspoon Dijon mustard
- 1½ teaspoons honey, plus more for drizzling
- ¾ cup crème fraîche (divided: ¼ cup for vinaigrette, ½ cup for serving)
- 6 tablespoons extra-virgin olive oil
- ¾ teaspoon sea salt
Instructions
- Preheat the Grill: Prepare a grill or grill pan by heating it over medium-high heat to achieve a good sear on the radicchio wedges.
- Prepare the Radicchio: On a rimmed sheet pan, arrange the radicchio wedges. Brush them all over with 2 tablespoons of the olive oil and sprinkle with ¼ teaspoon of salt. This ensures each wedge is seasoned and ready for grilling.
- Grill the Radicchio: Place the radicchio on the grill or grill pan and cook each side for 2 to 3 minutes until they develop a light char, enhancing their natural bitterness with smoky flavor.
- Make the Vinaigrette: In a medium bowl, whisk together the sherry vinegar, finely chopped shallot, minced thyme, Dijon mustard, honey, ¼ cup crème fraîche, remaining 6 tablespoons olive oil, and the remaining ¾ teaspoon salt until well combined.
- Assemble the Salad: Spread the remaining ½ cup crème fraîche evenly on a serving platter. Layer half of the grilled radicchio over the crème fraîche, drizzle half of the vinaigrette on top, and sprinkle half of the toasted hazelnuts.
- Repeat Layers: Add the remaining radicchio, drizzle the rest of the vinaigrette, and sprinkle with the remaining hazelnuts. Garnish the salad with fresh thyme leaves and drizzle with additional honey before serving to add a subtle sweetness.
Notes
- To toast hazelnuts, place them in a dry skillet over medium heat, stirring frequently for about 5 minutes until fragrant and golden.
- If you do not have a grill or grill pan, you can use a broiler to char the radicchio wedges, but watch closely to prevent burning.
- This salad is best served immediately to enjoy the contrast of warm grilled radicchio and cool creamy vinaigrette.
- Crème fraîche can be substituted with sour cream for a similar tangy effect if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 5g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
