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)

Cook Mode Prevent your screen from going dark

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