If you adore bold flavors balanced with a touch of creaminess and a delightful crunch, this Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe is going to become your new favorite. With the vibrant bitterness of radicchio softened by grilling, paired perfectly with a luscious crème fraîche vinaigrette and the nutty crunch of toasted hazelnuts, every bite offers a symphony of textures and tastes. It’s a dish that feels elegant yet approachable, making it ideal for everything from casual dinners to impressing guests. Trust me, once you try this salad, you’ll want to share the recipe with everyone you know!

Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is what makes this salad sing. Each component is simple on its own but when combined, they create a beautiful balance of bitterness, creaminess, acidity, and nutty warmth. Here’s everything you’ll want close at hand before you start.

Radicchio (3 small heads): The star of the dish, it provides a bold, slightly bitter leaf that softens wonderfully when grilled.
Extra-virgin olive oil (8 tablespoons): Adds richness and helps char the radicchio with a subtle fruity note.
Sea salt (1 teaspoon): Enhances the natural flavors and seasons the salad perfectly.
Sherry vinegar (2 tablespoons): Brings acidic brightness to the vinaigrette, balancing the richness of the crème fraîche.
Small shallot (1, finely chopped): Introduces a gentle oniony crunch and sweetness.
Fresh thyme (1 teaspoon minced, plus more for serving): Offers earthy aroma and herbaceous freshness.
Dijon mustard (½ teaspoon): Adds mild heat and depth to the vinaigrette.
Honey (1½ teaspoons, plus more for drizzling): Sweetens and rounds out the vinaigrette and final finishing touch.
Crème fraîche (¾ cup): Delivers a rich, tangy creaminess that ties the salad together.
Toasted hazelnuts (⅓ cup, roughly chopped): Provide a satisfying crunch and a nutty flavor contrast.

How to Make Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe

Step 1: Prepare the Grill or Grill Pan

To get that signature lightly charred flavor, heat a grill or grill pan over medium-high heat. It’s important that the surface is hot enough to quickly caramelize the radicchio without wilting it into mush. This step unlocks a beautiful smokiness and softens the radicchio’s natural bitterness.

Step 2: Prepare the Radicchio

Remove the cores from the radicchio and cut each head into eight wedges, about one inch thick. Lay the wedges on a rimmed sheet pan so they are ready for seasoning and grilling. Brush all sides generously with 2 tablespoons of olive oil to ensure even charring, and sprinkle with ¼ teaspoon sea salt for seasoning.

Step 3: Grill the Radicchio

Place the radicchio wedges on the hot grill, allowing 2 to 3 minutes on each side to develop a light char and slight softening. You want to see some caramelized edges but still retain some structure and bite. This grilling step is the secret to transforming radicchio into an irresistibly smoky, tender yet crisp salad base.

Step 4: Make the Crème Fraîche Vinaigrette

While the radicchio grills, whisk together sherry vinegar, finely chopped shallot, minced fresh thyme, Dijon mustard, honey, ¼ cup crème fraîche, the remaining 6 tablespoons of olive oil, and ¾ teaspoon sea salt in a medium bowl. This vinaigrette beautifully balances tang, sweetness, and herbal notes, all enriched by the creamy, lush texture of crème fraîche.

Step 5: Assemble the Salad

On a large serving platter, spread the remaining ½ cup of crème fraîche in an even layer. Arrange half of the grilled radicchio wedges over this base, then drizzle half of the vinaigrette over the radicchio. Sprinkle half of the toasted hazelnuts on top, creating layers of flavor and texture.

Step 6: Repeat Layering and Finish

Add the remaining grilled radicchio on top, followed by the rest of the vinaigrette and hazelnuts. For the final touch, sprinkle extra fresh thyme leaves and drizzle a bit more honey to enhance the salad’s complex flavor profile. Serve this vibrant salad immediately to enjoy the radicchio warm with all the dressing’s creaminess.

How to Serve Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe

Garnishes

Fresh thyme sprigs sprinkled lightly over the top bring a fragrant herbal note that complements the creamy vinaigrette. A gentle drizzle of honey adds a glistening, sweet finish that will brighten every bite. Consider adding shaved pecorino or parmesan for an extra savory element if you like.

Side Dishes

This salad pairs beautifully with roasted chicken or grilled fish for a light but satisfying meal. It also works wonderfully as part of an antipasti spread alongside crusty bread, olives, and charcuterie, providing a fresh, slightly bitter contrast to richer plates.

Creative Ways to Present

Try serving the salad in individual cups or small bowls for a stunning starter at dinner parties. You can also stuff the grilled radicchio wedges with a little extra crème fraîche and a sprinkle of hazelnuts for elegant appetizers. Its striking color and texture make it a showstopper on any table.

Make Ahead and Storage

Storing Leftovers

Keep any leftover salad in an airtight container in the refrigerator for up to two days. Because the radicchio is grilled and dressed, the flavors meld beautifully, though the hazelnuts’ crunch might lessen slightly. To refresh, add a few fresh hazelnuts or a quick toss with a little extra vinaigrette before serving.

Freezing

This Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe is best enjoyed fresh, so freezing is not recommended. The texture of the radicchio and crème fraîche vinaigrette will not hold up well to freezing and thawing.

Reheating

If you want to enjoy this salad warm later on, gently reheat the radicchio alone in a skillet over low heat before assembling the salad. Avoid heating the vinaigrette or hazelnuts directly as this could alter their texture and flavor.

FAQs

Can I use a different type of vinegar in this recipe?

Absolutely! While sherry vinegar adds a lovely complexity, you can substitute with white wine vinegar or apple cider vinegar. Just start with a little less and adjust to taste since vinegar strengths vary.

Is there a substitute for crème fraîche?

If crème fraîche is hard to find, sour cream or Greek yogurt can work as alternatives, though the flavor will be slightly tangier and less rich. Whisk them with a touch of heavy cream for a closer texture.

Can I toast hazelnuts in advance?

Yes, toasting hazelnuts up to a week ahead keeps things simple on the day you prepare the salad. Store them in an airtight container to maintain their crunch and aromatic flavor.

How do I core and cut radicchio for this recipe?

Remove the white core by cutting around it with a sharp knife, then cut the head into 1-inch wedges. This shape helps the radicchio grill evenly and creates perfect salad portions.

What if I don’t have a grill or grill pan?

No worries! You can achieve similar results by broiling the radicchio wedges for a few minutes on each side or sautéing in a hot skillet with a little oil until slightly charred and softened.

Final Thoughts

This Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe is one of those delightful dishes that brings depth and elegance to any meal with surprisingly simple ingredients. I encourage you to try this salad soon — it’s a fantastic way to celebrate seasonal flavors and impress friends with your cooking creativity. Remember, food is about enjoyment, so savor every bite!

Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe

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4.2 from 41 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Radicchio Salad with Crème Fraîche Vinaigrette is a delightful mix of smoky, charred radicchio paired with a creamy, tangy vinaigrette made from crème fraîche and sherry vinegar. Toasted hazelnuts add a wonderful crunch, while fresh thyme and a drizzle of honey provide aromatic and sweet freshness. Perfect as a unique side dish or a light main, this salad highlights the perfect balance of bitter, creamy, and nutty flavors.

Ingredients

Scale

Salad

3 small heads of radicchio (about 2 pounds), cored and cut into 8 (1-inch) wedges
8 tablespoons extra-virgin olive oil
1 teaspoon sea salt
⅓ cup roughly chopped hazelnuts, toasted
Fresh thyme, for garnish
Honey, for drizzling

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 (from the 8 tablespoons total)
¾ teaspoon sea salt (remaining from 1 teaspoon total)

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Instructions

Prepare the grill or grill pan. Preheat the grill on medium-high heat or heat a grill pan over medium-high to ensure it is hot enough to properly char the radicchio.
Prepare the radicchio. Place the radicchio wedges on a rimmed sheet pan. Brush all sides evenly with 2 tablespoons of olive oil and sprinkle with ¼ teaspoon of sea salt to season before grilling.
Grill the radicchio. Place the radicchio wedges on the preheated grill or grill pan. Cook for 2 to 3 minutes on each side until lightly charred and slightly softened, developing smoky flavor and tender texture.
Make the vinaigrette. While the radicchio grills, whisk together 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 well combined and emulsified.
Assemble the salad – first layer. Spread the remaining ½ cup crème fraîche evenly on a serving platter. Arrange half of the grilled radicchio wedges over the crème fraîche layer. Drizzle half of the vinaigrette over the radicchio and sprinkle with half of the toasted hazelnuts.
Assemble the salad – second layer. Top with the remaining grilled radicchio wedges. 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 little more honey on top for a subtle touch of sweetness. Serve immediately while the radicchio is still warm to enjoy the best flavor and texture.

Notes

Be sure the grill or grill pan is properly preheated to medium-high to get a good char on the radicchio without overcooking.
You can toast hazelnuts in a dry pan over medium-low heat, stirring frequently, until fragrant and golden brown.
Adjust honey amount to taste if you prefer a sweeter vinaigrette or topping drizzle.
Serving the salad while the radicchio is still warm intensifies the smoky, slightly bitter flavor that complements the creamy vinaigrette.
This salad pairs wonderfully with grilled meats or as a sophisticated vegetarian main course.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: Italian