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If you love salads that pack a punch of flavor with a beautiful balance of bitter, creamy, and nutty, then this Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe is about to become your new obsession. The smoky charred radicchio wedges paired with a luscious, tangy crème fraîche vinaigrette and the satisfying crunch of toasted hazelnuts come together in a dish that feels both elegant and comforting. Whether you’re serving it as a stunning appetizer or a side salad that steals the show, this recipe showcases radicchio’s bold personality like never before.
Ingredients You’ll Need
To make this standout salad, you’ll want to gather a handful of ingredients that are simple yet essential, each playing a vital role in creating the layers of flavor and texture that make this recipe unforgettable.
- Radicchio: Approximately 2 pounds cored and cut into wedges, its natural bitterness takes center stage and gets mellowed with grilling.
- Extra-virgin olive oil: Used both for brushing the radicchio before grilling and in the vinaigrette, bringing richness and silky texture.
- Sea salt: Enhances the natural flavors and helps balance the radicchio’s bite.
- Sherry vinegar: Adds a mild, fruity acidity that brightens the vinaigrette beautifully.
- Shallot: Finely chopped for a subtle oniony sweetness that complements the dressing’s depth.
- Fresh thyme: Minced thyme in the vinaigrette and more for garnish adds a fragrant, earthy accent.
- Dijon mustard: Provides a gentle sharpness and helps emulsify the vinaigrette.
- Honey: Just enough sweetness to balance the tang and bitterness without overpowering.
- Crème fraîche: Creamy and tangy, it’s spread on the platter and folded into the dressing for lusciousness.
- Toasted hazelnuts: Roughly chopped for a toasty crunch and nutty aroma that rounds out the salad beautifully.
How to Make Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe
Step 1: Prep Your Grill and Radicchio
Start by heating your grill or grill pan to medium-high heat so it’s nice and hot—this is crucial for getting those gorgeous grill marks and the smoky flavor that transforms the radicchio. While it heats up, core your radicchio and slice it into 1-inch wedges; the size helps them hold shape when grilled but still soften just right.
Step 2: Oil and Season the Radicchio
Lay your radicchio wedges on a rimmed baking sheet and brush every side with about 2 tablespoons of extra-virgin olive oil. A light sprinkle of sea salt not only seasons them but also helps draw out some moisture while grilling, enhancing their flavor and texture.
Step 3: Grill to Perfection
Place the radicchio wedges directly on your hot grill or grill pan. Let them cook for 2 to 3 minutes per side, catching a little char and softening the bitterness without turning mushy. This step is where the magic happens—smoky, tender, slightly crisp edges that turn this salad into something truly special.
Step 4: Whisk Together the Vinaigrette
While the radicchio grills, combine sherry vinegar, finely chopped shallot, fresh minced thyme, Dijon mustard, honey, and a quarter cup of the crème fraîche in a bowl. Slowly whisk in the remaining 6 tablespoons of olive oil and finish with the last pinch of sea salt until everything is well blended and creamy. This vinaigrette is the flavor bomb that elevates the entire dish.
Step 5: Assemble the Salad Base
Spread the remaining half cup of crème fraîche evenly on your serving platter. This creamy layer acts as both a base and a cooling counterpoint to the warm, bitter grilled radicchio you’ll add next, making every bite dreamy and balanced.
Step 6: Layer Radicchio, Vinaigrette, and Hazelnuts
Arrange half of your grilled radicchio over the crème fraîche bed. Drizzle half of the vinaigrette generously on top, then sprinkle with half of your toasted hazelnuts to introduce crunch and a nutty aroma. Repeat this layering with the remaining radicchio, vinaigrette, and hazelnuts. The layers create a beautiful medley of textures and flavors.
Step 7: Final Touches
Finish by sprinkling fresh thyme over the salad to add an herbaceous touch and drizzle a little more honey for a subtle sweetness that contrasts the bitterness perfectly. Serve immediately while the radicchio is still warm for best results—every bite should feel vibrant and fresh.
How to Serve Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe
Garnishes
Fresh thyme leaves are my favorite garnish because they add a burst of color and fragrance. You can also add a little extra drizzle of honey or even some shaved Parmesan for an indulgent twist. A few whole toasted hazelnuts scattered on top gives a rustic yet elegant finish that’s visually appealing and palate-pleasing.
Side Dishes
This salad pairs wonderfully with roasted chicken, grilled fish, or even a hearty grain dish like farro or barley. The deep, smoky flavor of the radicchio complements roasted or grilled proteins beautifully while the creamy vinaigrette fits perfectly alongside something simple and fresh like a grilled vegetable platter.
Creative Ways to Present
For a dinner party, consider serving this salad on a long wooden board or a rustic ceramic platter to highlight the colorful layers. You could also serve individual portions on small plates for a lovely starter course. Another fun idea is to toss the salad ingredients together just before serving for a more casual, everyday approach that’s just as delicious.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover salad in an airtight container for up to 2 days. Keep the vinaigrette separate if possible to avoid wilting the radicchio. If stored together, the salad is still tasty but best enjoyed sooner rather than later for optimal crispness and texture.
Freezing
This salad is best enjoyed fresh and is not suitable for freezing because the radicchio and crème fraîche lose their textures upon thawing. If you want to prepare components ahead, you can toast hazelnuts in advance and make the vinaigrette, storing each separately in the fridge.
Reheating
Since this salad shines when served warm but not hot, if you have leftovers that feel cold and stiff, just bring them to room temperature or warm gently in a pan for a minute or two before serving. Avoid microwaving directly as it can break down the creamy vinaigrette and wilt the radicchio excessively.
FAQs
Can I substitute another nut for hazelnuts?
Absolutely! Toasted walnuts or pecans would work nicely and provide a similar crunchy texture and nutty flavor. Just be sure to toast them lightly to bring out their oils and aroma.
What if I don’t have crème fraîche?
You can substitute crème fraîche with sour cream or Greek yogurt, but keep in mind the flavor will be slightly tangier and less rich. For a closer match, mixing sour cream with a little heavy cream works well.
Is radicchio always bitter?
Radicchio does have a natural bitterness that might be surprising if you haven’t tried it before. Grilling mellows this bitterness and adds a smoky sweetness, so it tastes more balanced and complex in this salad.
Can I prepare this salad without a grill?
Yes, you can achieve similar results using a grill pan on your stovetop or even roasting the radicchio wedges at high heat in the oven. The key is to get some caramelization or slight charring for that smoky depth.
How far ahead can I make the vinaigrette?
The vinaigrette can be whisked together up to two days in advance and stored in the refrigerator. Give it a good whisk or shake before using to recombine the ingredients smoothly.
Final Thoughts
This Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe is one of those rare dishes that feels both sophisticated and wildly approachable. The charred radicchio’s bold flavors paired with the creamy, tangy vinaigrette and the earthy crunch of toasted hazelnuts make it a winner every time. I encourage you to give this recipe a try—you’ll soon find it’s a beloved staple for meals that need just a little extra wow factor.
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Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 to 8 servings
- Category: Salad
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant Radicchio Salad with Crème Fraîche Vinaigrette featuring grilled radicchio wedges charred to perfection and dressed with a tangy, creamy dressing. Toasted hazelnuts add a delightful crunch, while fresh thyme and a touch of honey balance the bitterness of the radicchio for a sophisticated, warm salad that’s perfect for serving as an appetizer or side dish.
Ingredients
Salad
- 3 small heads of radicchio (about 2 pounds), cored and cut into 8 (1-inch) wedges
- ⅓ cup roughly chopped hazelnuts, toasted
- Fresh thyme, for sprinkling
- Honey, for drizzling
Vinaigrette and Dressing
- 8 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt, divided (¼ teaspoon + ¾ teaspoon)
- 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 extra for drizzling
- ¾ cup crème fraîche (divided into ¼ cup for vinaigrette and ½ cup for plating)
Instructions
- Preheat Grill: Preheat the grill on medium-high or heat a grill pan over medium-high heat to ensure it is hot enough to char the radicchio properly.
- Prepare Radicchio: Place the radicchio wedges on a rimmed sheet pan. Brush all sides with 2 tablespoons of the olive oil and sprinkle evenly with ¼ teaspoon of the sea salt to season before grilling.
- Grill Radicchio: Place the radicchio wedges on the hot grill or grill pan. Cook for 2 to 3 minutes on each side, until the radicchio is lightly charred and slightly softened.
- Make Vinaigrette: While grilling, in a medium bowl, whisk together sherry vinegar, finely chopped shallot, minced thyme, Dijon mustard, 1½ teaspoons honey, ¼ cup of the crème fraîche, the remaining 6 tablespoons olive oil, and the remaining ¾ teaspoon salt until well combined.
- Assemble First Layer: Spread the remaining ½ cup of crème fraîche evenly on a serving platter. Arrange half of the grilled radicchio over the crème fraîche layer. Drizzle half of the vinaigrette over the radicchio and sprinkle with half of the toasted hazelnuts.
- Complete Assembly: Top with the remaining grilled radicchio, drizzle with the remaining vinaigrette, and sprinkle with the remaining toasted hazelnuts.
- Garnish and Serve: Sprinkle extra fresh thyme over the salad and drizzle a bit more honey on top for a touch of sweetness. Serve immediately while the radicchio is still warm.
Notes
- The grilling step is essential to mellow the radicchio’s bitterness and add a smoky char flavor.
- Use fresh crème fraîche for the best creamy, tangy consistency in the vinaigrette and plating base.
- To toast hazelnuts, spread them in a single layer on a baking sheet and toast in a 350°F oven for about 8-10 minutes, stirring occasionally, until fragrant and lightly browned.
- For a vegetarian diet, ensure the crème fraîche you purchase contains no animal-derived rennet.
- If a grill is not available, a grill pan or broiler can be used as an alternative to achieve the char.
