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
Scale
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.
