There’s something truly special about the Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe that makes it a standout in any meal. The smoky charred radicchio combined with the tangy, creamy vinaigrette and the satisfying crunch of toasted hazelnuts creates a harmony of flavors and textures that’s both refreshing and indulgent. This salad feels sophisticated yet approachable, perfect for impressing guests or elevating an everyday dinner with vibrant colors and delicious depth.
Ingredients You’ll Need
This Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe uses simple, thoughtfully chosen ingredients that together build a delightful balance. Each element plays a crucial role: the radicchio’s natural bitterness contrasts beautifully with the creamy vinaigrette, while the toasted hazelnuts provide a nutty crunch and the shallots add a gentle aromatic kick.
- Radicchio (3 small heads): Fresh and firm for the perfect grill char and bold color presence.
- Extra-virgin olive oil (8 tablespoons): Adds richness and helps with grilling the radicchio to perfection.
- Sea salt (1 teaspoon): Enhances all the flavors without overpowering the salad.
- Sherry vinegar (2 tablespoons): Brings a bright acidity that livens up the vinaigrette.
- Small shallot (1, finely chopped): Introduces a subtle sweetness and depth to the dressing.
- Fresh thyme (1 teaspoon minced plus extra): Offers an earthy herbal note that complements the greens.
- Dijon mustard (½ teaspoon): Adds a creamy tang and emulsifies the vinaigrette beautifully.
- Honey (1½ teaspoons plus more for drizzling): Balances bitterness and acidity with a gentle touch of sweetness.
- Crème fraîche (¾ cup): Creates a luscious, tangy base for the vinaigrette and the serving platter.
- Toasted hazelnuts (⅓ cup, roughly chopped): Nutty crunch that’s absolutely essential for texture contrast.
How to Make Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe
Step 1: Prepare the Grill
Start by heating your grill or grill pan over medium-high heat until it’s nice and hot. The goal is a quick, smoky char on the radicchio without wilting it too much. This initial step is what brings out the depth and complexity in flavor that makes this recipe truly unforgettable.
Step 2: Season the Radicchio
Core and cut the radicchio heads into eight 1-inch wedges each, then brush them all over with 2 tablespoons of olive oil. Scatter sea salt evenly across the wedges for perfect seasoning prior to grilling. This simple seasoning primes the radicchio for developing those beautiful grill marks and enhances its natural bitterness.
Step 3: Grill the Radicchio
Arrange the wedges on the hot grill and cook each side for 2 to 3 minutes. You want to aim for a light char and slight softening, letting that smoky flavor shine through while still retaining some bite. Handling the grill time just right is key to balancing the texture and depth of this salad.
Step 4: Whisk the Vinaigrette
While the radicchio chars, create the creamy vinaigrette by combining sherry vinegar, chopped shallot, minced thyme, Dijon mustard, honey, and ¼ cup crème fraîche in a medium bowl. Slowly whisk in the remaining 6 tablespoons of olive oil and sprinkle in ¾ teaspoon salt. This dressing is the heart of the salad, tying together all the flavors with tang, sweetness, and creaminess.
Step 5: Assemble the Base Layer
Spread the remaining ½ cup crème fraîche evenly on a serving platter to form a rich, tangy bed. Place half of the grilled radicchio wedges over the crème fraîche, then drizzle generously with half of the vinaigrette. Scatter half the toasted hazelnuts on top to add an exciting textural contrast right from the first bite.
Step 6: Add the Final Layers
Top the initial layer with the remaining grilled radicchio, drizzle on the rest of the vinaigrette, and sprinkle with the remaining toasted hazelnuts. Layering the salad like this ensures every forkful has a perfect balance of crisp bitterness, creamy dressing, and crunchy nuts.
Step 7: Garnish and Serve
Finish by sprinkling extra fresh thyme leaves and giving the salad a light drizzle of honey for just that little burst of sweetness to counterbalance the tang and char. Serve immediately while the radicchio is still warm for the best flavor experience. This final touch truly elevates the Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe to something special.
How to Serve Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe
Garnishes
Fresh thyme leaves scattered on top add a fragrant herbal brightness that complements the smoky grilled radicchio beautifully. A light drizzle of honey right before serving enhances the salad’s flavor layers while creating an inviting glossy finish.
Side Dishes
This salad pairs wonderfully with roasted meats or hearty grain dishes. Consider serving alongside grilled chicken, pork tenderloin, or a wild rice pilaf to create a complete, balanced meal that feels both fresh and satisfying.
Creative Ways to Present
For an impressive presentation, serve the salad on a rustic wooden board or a large white platter to highlight its vibrant colors. You can also add edible flowers or sprinkle additional finely chopped herbs for a pop of color and elegance, turning this simple salad into a centerpiece-worthy dish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately: keep the grilled radicchio and vinaigrette in airtight containers in the fridge, and the toasted hazelnuts in a cool, dry place. This prevents sogginess and preserves crunchy texture.
Freezing
Because this salad relies heavily on fresh ingredients and delicate textures, freezing is not recommended. The radicchio will lose its grilled texture and the vinaigrette’s creaminess won’t hold up well after thawing.
Reheating
If you prefer to enjoy the radicchio warm again, quickly reheat it in a hot skillet for a minute or two before assembling. Avoid microwaving to prevent losing the salad’s signature char and texture.
FAQs
Can I use different nuts instead of hazelnuts?
Absolutely! Toasted walnuts or pecans would be lovely substitutes, offering their own unique crunch and flavor. Just toast them lightly to unlock their oils and aromas.
Is there a substitute for crème fraîche?
You can substitute crème fraîche with sour cream or Greek yogurt in a pinch, but crème fraîche has a milder tang and creamier consistency that really complements this salad’s flavor.
Can I prepare the vinaigrette in advance?
Yes, the vinaigrette can be made a day ahead and stored in the refrigerator. Just give it a good whisk before using to recombine any ingredients that may have separated.
What if I don’t have a grill or grill pan?
No problem! You can roast the radicchio wedges in a hot oven or even char them under a broiler. Just watch carefully to get similar caramelized edges without burning.
How bitter is radicchio?
Radicchio has a pleasant, moderate bitterness that is perfectly balanced by the sweetness of honey and the creaminess of the vinaigrette in this recipe. If you’re new to radicchio, the grilling and dressing help mellow its intensity.
Final Thoughts
I can’t recommend enough giving this Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe a try. It’s one of those dishes that feels both fresh and indulgent, perfect for turning simple ingredients into something memorable. Whether for a cozy dinner or a festive gathering, this salad delivers color, texture, and flavor that will keep everyone coming back for more.
Print
Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts 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 vibrant, slightly bitter salad featuring smoky, grilled radicchio paired with a creamy, tangy vinaigrette made from crème fraîche, sherry vinegar, and fresh herbs. Toasted hazelnuts add a delightful crunch, making this an elegant and flavorful appetizer or side dish perfect for entertaining.
Ingredients
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 total 8 tablespoons)
- ¾ teaspoon sea salt (remaining portion from the 1 teaspoon)
Instructions
- Preheat the grill or grill pan: Preheat your grill to medium-high heat or heat a grill pan over medium-high heat to achieve a good char on the radicchio.
- Prepare radicchio for grilling: Arrange the radicchio wedges on a rimmed sheet pan. Brush all sides with 2 tablespoons of olive oil and season evenly with ¼ teaspoon sea salt to enhance flavor 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 you see light charring and the radicchio has softened slightly, bringing out its natural smokiness.
- Make the vinaigrette: While grilling, 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 fully combined and emulsified.
- Assemble the salad base: Evenly spread the remaining ½ cup crème fraîche onto a serving platter. This creamy base will complement the smoky grilled radicchio.
- Layer the radicchio and vinaigrette: Arrange half the grilled radicchio over the crème fraîche. Drizzle half the vinaigrette over the radicchio, then sprinkle with half of the toasted hazelnuts for crunch and nuttiness.
- Complete the salad: Top with the remaining grilled radicchio, drizzle with the remaining vinaigrette, and garnish with the rest of the toasted hazelnuts for texture.
- Final touches: Sprinkle additional fresh thyme over the salad and drizzle a little more honey on top to balance the bitterness with subtle sweetness. Serve immediately while radicchio is warm to enjoy its full flavor and texture.
Notes
- The grilled radicchio can be prepared in advance and kept warm, but assemble and dress the salad close to serving time to preserve freshness.
- Use fresh thyme for the best aromatic flavor; dried thyme can substitute but use sparingly.
- To toast hazelnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring often until golden and fragrant.
- If you don’t have crème fraîche, sour cream mixed with a bit of heavy cream can be a substitute.
- Adjust honey quantity to your taste preference for sweetness balance.
