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
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 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.
