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
Scale
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.
