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Bright, bold, and irresistibly satisfying, the Radicchio Salad with Grilled Charred Radicchio and Crème Fraîche Vinaigrette Recipe is a standout dish that effortlessly combines smoky, tangy, and creamy flavors in every bite. Grilling the radicchio softens its natural bitterness and adds a sublime char that contrasts beautifully with the luscious crème fraîche vinaigrette, creating a salad experience that’s as sophisticated as it is simple. Whether you’re looking to impress at a dinner party or craving something fresh and vibrant for a weeknight meal, this recipe promises a harmonious blend of textures and flavors that will have you coming back for seconds.
Ingredients You’ll Need
Creating this Radicchio Salad with Grilled Charred Radicchio and Crème Fraîche Vinaigrette Recipe calls for a handful of straightforward ingredients, each chosen to enhance the flavors and textures of the dish. From the peppery bite of radicchio to the rich creaminess of crème fraîche, every element plays a vital role in building a perfectly balanced salad.
- 3 small heads of radicchio (about 2 pounds), cored and cut into wedges: The star ingredient, known for its vibrant color and slightly bitter edge that softens beautifully when grilled.
- 8 tablespoons extra-virgin olive oil: Adds a fruity, silky richness that perfectly complements the charred radicchio.
- 1 teaspoon sea salt: Enhances natural flavors and balances bitterness.
- 2 tablespoons sherry vinegar: Offers a subtle tanginess that brightens the vinaigrette.
- 1 small shallot, finely chopped (about 2 tablespoons): Brings a gentle oniony sweetness with a crunchy texture.
- 1 teaspoon minced fresh thyme, plus more for serving: Infuses an herby fragrance that pairs exquisitely with grilled vegetables.
- ½ teaspoon Dijon mustard: Adds depth and a slight zing to the vinaigrette.
- 1½ teaspoons honey, plus more for drizzling: Balances bitterness with a touch of natural sweetness.
- ¾ cup crème fraîche: Creamy and tangy, it softens the salad’s bold flavors and offers luxurious texture.
- ⅓ cup roughly chopped toasted hazelnuts: Provides crunch and a warm, nutty flavor that enhances every bite.
How to Make Radicchio Salad with Grilled Charred Radicchio and Crème Fraîche Vinaigrette Recipe
Step 1: Prepare Your Grill
Start by heating your grill or grill pan to medium-high. It’s important to get it hot enough so the radicchio wedges char nicely, bringing out a smoky flavor that transforms their natural bitterness into a slightly sweet, complex note. A well-preheated grill also helps to achieve those beautiful grill marks that make this salad irresistible.
Step 2: Season the Radicchio
Arrange the radicchio wedges on a rimmed sheet pan, then brush them all over with about 2 tablespoons of extra-virgin olive oil. Sprinkle evenly with a quarter teaspoon of sea salt for instant seasoning. This step ensures each wedge is perfectly prepped to soak up the char and maintain moisture while grilling.
Step 3: Grill the Radicchio
Place the radicchio wedges directly on the hot grill or in your grill pan. Grill for 2 to 3 minutes per side, turning carefully until each wedge is pleasantly charred and slightly softened but still holds its shape. This grilling step is where the magic happens — the edges crisp up while the inner leaves develop a mellow, smoky flavor that adds depth to the salad.
Step 4: Whisk the Crème Fraîche Vinaigrette
While the radicchio grills, combine sherry vinegar, finely chopped shallot, minced fresh thyme, Dijon mustard, honey, crème fraîche, the remaining olive oil, and salt in a medium bowl. Whisk these ingredients until they blend into a smooth, creamy vinaigrette that’s bursting with layers of tangy, sweet, and herbal notes. This dressing is what ties the whole salad together in a luscious embrace.
Step 5: Assemble the Salad
Spread half of the crème fraîche evenly over a large serving platter to create a velvety base. Arrange half of the warm grilled radicchio on top, then drizzle half of the vinaigrette over the wedges. Sprinkle with half of the toasted hazelnuts for crunchy texture. Layer the remaining radicchio on top, add the rest of the vinaigrette, and then the rest of the hazelnuts. This layered approach creates a visually stunning dish and ensures every mouthful has a perfect balance of flavor and texture.
Step 6: Final Touches
Finish by scattering fresh thyme leaves over the salad and giving it a delicate drizzle of honey. These little extras bring a burst of color and a final hint of sweetness that rounds out the salad so beautifully. Serve immediately while the radicchio is still warm to enjoy the full contrast between the smoky leaves and the cool, creamy vinaigrette.
How to Serve Radicchio Salad with Grilled Charred Radicchio and Crème Fraîche Vinaigrette Recipe
Garnishes
For garnish, extra fresh thyme sprigs and a handful of toasted hazelnuts are perfect choices to amplify the salad’s earthy, nutty flavors. You might also consider a light sprinkle of flaky sea salt right before serving to add a little crunch and highlight the grilled notes.
Side Dishes
This salad pairs wonderfully with dishes like roasted chicken, grilled fish, or even a hearty grain bowl. The smoky, creamy combination in the salad complements richer mains beautifully, while the salad’s crispness among warm plates offers a fresh contrast to denser textures.
Creative Ways to Present
For a special touch, try serving this Radicchio Salad with Grilled Charred Radicchio and Crème Fraîche Vinaigrette Recipe on a large rustic wooden board or individual small plates for a more elegant presentation. Another fun idea is to add edible flowers or microgreens for added color and whimsy.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately to preserve textures — keep the grilled radicchio and vinaigrette in airtight containers in the refrigerator. Combine them shortly before serving to avoid sogginess.
Freezing
Because this salad relies on fresh radicchio and creamy vinaigrette, freezing is not recommended. The texture of both the greens and the crème fraîche will change unfavorably when frozen and thawed.
Reheating
To gently reheat leftover grilled radicchio, warm it briefly in a pan over medium heat for a minute or two just until warm but not soggy. Reassemble with fresh vinaigrette and crème fraîche for best results.
FAQs
Can I use regular vinegar instead of sherry vinegar?
You can, but sherry vinegar adds a unique richness and subtle sweetness that regular vinegar doesn’t quite capture. If you need a substitute, a good-quality red wine vinegar can work in a pinch.
Is there a substitute for crème fraîche?
Greek yogurt or sour cream can be a workable substitute though crème fraîche is thicker and creamier with a milder tang, which balances the salad exceptionally well.
How bitter is radicchio? Will grilling change that?
Raw radicchio has a notable bitterness, but grilling softens it significantly and adds smoky, sweet undertones, making it far more approachable and delicious.
Can I prepare the vinaigrette ahead of time?
Absolutely! The vinaigrette can be made a day ahead and stored in the refrigerator. Just whisk gently before use to recombine any ingredients that may have settled.
What other nuts could I use instead of hazelnuts?
Toasted walnuts or pecans would work nicely as substitutes, adding their own distinctive crunch and nuttiness to the salad.
Final Thoughts
This Radicchio Salad with Grilled Charred Radicchio and Crème Fraîche Vinaigrette Recipe is truly a celebration of flavor and texture. Its blend of smoky, creamy, sweet, and tangy notes is a treat that brings something special to any meal. I can’t wait for you to try it and discover just how transformative a simple salad can be when made with love and great ingredients. Enjoy every vibrant bite!
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Radicchio Salad with Grilled Charred Radicchio and Crème Fraîche Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Description
This Radicchio Salad with Crème Fraîche Vinaigrette is a beautifully balanced dish combining the slightly bitter, charred radicchio with a creamy, tangy vinaigrette. The salad is finished with toasted hazelnuts for crunch and a hint of honey for sweetness, delivering a sophisticated and flavorful appetizer or side perfect for warm weather or elegant dinners.
Ingredients
Salad
- 3 small heads of radicchio (about 2 pounds), cored and cut into 8 (1-inch) wedges
- ⅓ cup roughly chopped hazelnuts, toasted
- Extra fresh thyme, for garnish
- Honey, for drizzling
Vinaigrette
- 8 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt, divided
- 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)
Instructions
- Prepare the Grill: Preheat your grill on medium-high heat or warm a grill pan over medium-high heat. It needs to be hot enough to properly char the radicchio wedges, which enhances their flavor.
- Season the Radicchio: Arrange 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 sea salt. This initial seasoning ensures that the radicchio absorbs flavor during grilling.
- Grill the Radicchio: Place the radicchio wedges on the hot grill or grill pan. Cook each side for 2 to 3 minutes until they are lightly charred and have softened slightly but still retain some firmness.
- Make the Vinaigrette: While the radicchio cooks, whisk together the sherry vinegar, finely chopped shallot, minced thyme, Dijon mustard, 1½ teaspoons honey, ¼ cup crème fraîche, the remaining 6 tablespoons olive oil, and ¾ teaspoon sea salt in a medium bowl until smooth and well combined.
- Assemble the Salad – First Layer: Spread the remaining ½ cup of crème fraîche evenly on a serving platter. Arrange half of the grilled radicchio wedges over this creamy layer. Drizzle half of the vinaigrette over the radicchio, then sprinkle half of the toasted hazelnuts on top.
- Assemble the Salad – Second Layer: Top with the remaining grilled radicchio wedges. Drizzle them with the remaining vinaigrette and sprinkle the rest of the toasted hazelnuts evenly over the salad.
- Garnish and Serve: Finish by sprinkling extra fresh thyme over the salad and drizzling a little more honey for a delicate touch of sweetness. Serve immediately while the radicchio is still warm to enjoy the full flavor and texture contrast.
Notes
- Make sure your grill or grill pan is properly heated before placing the radicchio to achieve an even char without overcooking.
- To toast hazelnuts, dry roast them in a skillet over medium heat until fragrant and lightly browned, then roughly chop.
- For a dairy-free variation, substitute crème fraîche with a coconut cream or cashew-based cream.
- This salad is best served fresh to maintain the radicchio’s texture and the vinaigrette’s brightness.
