If you’ve ever been curious about mixing bitter greens with creamy, tangy dressings, then this Radicchio Salad with Crème Fraîche Vinaigrette Recipe is about to become your new favorite. It’s bright, bold, and seriously satisfying—and trust me, once you grill that radicchio and drizzle on that luscious vinaigrette, you’ll wonder how you ever lived without this combo. I absolutely love how the smoky char from the grill softens radicchio’s natural bitterness, and that crème fraîche gives the whole salad this silky finish that’s just irresistible. Stick with me here, and I’ll walk you through every step so you nail it perfectly every time!
Why You’ll Love This Recipe
- Unique Flavor Balance: The smoky grilled radicchio combined with the tangy, creamy vinaigrette makes every bite exciting.
- Simple Yet Elegant: It’s an easy recipe with everyday ingredients that feels special and gourmet.
- Versatile Side or Starter: Perfect for a casual weeknight or to impress guests at dinner parties.
- Texture Play: Toasted hazelnuts add a crunch that you’re going to want to sprinkle on everything.
Ingredients You’ll Need
Getting the right ingredients together really makes a difference here. I like to find fresh, crisp radicchio because that contrast of bitter and sweet is what makes this salad pop. Also, crème fraîche is key—it’s so much creamier and less tangy than sour cream, which balances the dressing beautifully.
- Radicchio: Choose firm heads with vibrant color for the best texture and flavor. Avoid any with brown spots.
- Extra-virgin olive oil: Use a good quality one, as it really shines in the vinaigrette and when brushing the radicchio.
- Sea salt: A flaky sea salt works well here to season everything evenly.
- Sherry vinegar: This has a mild, slightly sweet tanginess that complements radicchio perfectly.
- Shallot: Finely chopped for a subtle onion flavor without overpowering the salad.
- Fresh thyme: Adds a fragrant herbal note; fresh is best, but dried works in a pinch.
- Dijon mustard: Gives the vinaigrette a little kick and helps emulsify the dressing nicely.
- Honey: Just a touch to tame the bitterness and add a hint of sweetness.
- Crème fraîche: The star of the dressing—rich, creamy, and tangy without being sour.
- Hazelnuts: Toasted and chopped for that amazing crunch and nutty depth. You can substitute with walnuts if you prefer.
Variations
I’ve played around with this Radicchio Salad with Crème Fraîche Vinaigrette Recipe quite a bit, and honestly, it’s very forgiving. You can easily tweak it depending on what you have on hand or your personal taste.
- Add some sweetness: When I’m feeling a bit adventurous, I toss in a few slices of fresh pear or apple—it pairs beautifully with the bitter radicchio and creamy dressing.
- Dairy-free option: If you want to skip crème fraîche, Greek yogurt or cashew cream can work, though the flavor and texture shift slightly.
- Nut swaps: I once tried toasted almonds instead of hazelnuts and loved the nutty crunch it added.
- Grilling alternative: If you don’t have a grill, a hot grill pan or even roasting the wedges in the oven works well.
How to Make Radicchio Salad with Crème Fraîche Vinaigrette Recipe
Step 1: Prepare and grill the radicchio wedges
First, core your radicchio and cut each head into 8 wedges about 1 inch thick. This size lets you get good char on each side without it falling apart. Lay them on a rimmed sheet pan and brush all over with 2 tablespoons of extra-virgin olive oil. Lightly sprinkle with a quarter teaspoon of sea salt. When your grill or grill pan is heated to medium-high, place the wedges cut side down and cook for 2 to 3 minutes until you see that gorgeous caramelized edge. Flip and repeat on the other side. This step tames the radicchio’s bite and brings a smoky depth to the salad.
Step 2: Whisk the crème fraîche vinaigrette
While the radicchio chills on the grill, mix up your dressing. In a medium bowl, whisk together sherry vinegar, finely chopped shallot, minced fresh thyme, Dijon mustard, honey, a quarter cup of crème fraîche, remaining olive oil (about 6 tablespoons), and the rest of the sea salt. Don’t rush this part—whisk until it’s smooth and emulsified. The crème fraîche adds such a velvety texture and a subtle tang that balances the bitterness of the greens beautifully.
Step 3: Assemble and garnish
Take a serving platter and spread the remaining half cup of crème fraîche in an even layer—this looks impressive but tastes even better. Layer half your grilled radicchio wedges on top, drizzle half of the vinaigrette over, and sprinkle half the toasted hazelnuts. Repeat for the second layer. Finish by sprinkling fresh thyme leaves and a light drizzle of honey. The final honey drizzle is my secret trick—it adds a glossy touch and a whisper of sweetness that your family will love. It’s such a simple step but you’ll notice the difference right away.
Pro Tips for Making Radicchio Salad with Crème Fraîche Vinaigrette Recipe
- Don’t Overcook the Radicchio: Keep the grilling short—2 to 3 minutes per side is all you need to soften the bitterness without making it mushy.
- Toast Nuts Just Right: Toast hazelnuts until fragrant but watch carefully—they burn quickly, and burnt nuts throw off the whole salad.
- Emulsify the Vinaigrette Thoroughly: Whisk slowly adding oil helps your dressing come together silky smooth—no oil slicks here.
- Save Time by Prepping Ahead: You can toast nuts and chop shallot in advance to speed things up on the day you make the salad.
How to Serve Radicchio Salad with Crème Fraîche Vinaigrette Recipe
Garnishes
I love finishing this salad with a sprinkle of fresh thyme leaves. If you’re like me, a little extra drizzle of honey near the end seals the deal with just the right amount of sweetness. Sometimes I also like to add a few flaky sea salt crystals on top—for that satisfying little crunch and burst of saltiness.
Side Dishes
This Radicchio Salad with Crème Fraîche Vinaigrette Recipe pairs beautifully with grilled chicken or fish. Personally, I like serving it alongside a lemon herb roasted chicken or even with some warm crusty bread and melted cheese for a light but elegant meal.
Creative Ways to Present
For special dinners, I sometimes stack the salad in layers inside a clear glass trifle bowl or fancy glass serving dish. The colors show through beautifully, and guests always comment on how gourmet it looks. You could also use small individual bowls or plates to create mini composed salads, perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Because of the dressing and grilled radicchio, leftovers store best when kept separate: keep the vinaigrette in an airtight container and the salad in another. Radicchio can get soggy if dressed too early. When ready to eat, toss together fresh to maintain that crunch and brightness.
Freezing
I haven’t tried freezing this salad because the texture of radicchio and crème fraîche vinaigrette doesn’t hold up well. I recommend making this fresh whenever possible for the best experience.
Reheating
Since it’s a salad, reheating isn’t really needed. But if you have extra grilled radicchio, you can warm it gently in a skillet for a minute or two before tossing with fresh vinaigrette to revive those smoky flavors without losing texture.
FAQs
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Can I use other greens instead of radicchio in this salad?
Absolutely! While radicchio’s bitterness and firm texture make it perfect for grilling, you can substitute with endive, escarole, or even sturdy kale if you prefer. Just keep in mind the flavor profile and adjust the dressing sweetness accordingly.
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What can I substitute for crème fraîche?
If crème fraîche isn’t available, you can use Greek yogurt or a mix of sour cream and heavy cream for a similar tang and creaminess. Just avoid plain sour cream alone as it can be too tart and runny for this vinaigrette.
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How do I prevent the radicchio from becoming too bitter?
Grilling the radicchio briefly softens its bitterness by caramelizing the edges, and the honey in the vinaigrette helps balance any harsh notes. Make sure not to overcook it, as overcooking can make it bitter or mushy.
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Can I prepare this salad ahead of time?
Yes, but I recommend prepping the vinaigrette and toasting the nuts in advance, while grilling and assembling the salad right before serving to keep everything fresh and crisp.
Final Thoughts
This Radicchio Salad with Crème Fraîche Vinaigrette Recipe holds a special spot in my kitchen rotation. It’s one of those dishes that’s simple yet feels luxurious and thoughtfully composed with every bite. Whether you’re new to radicchio or already a fan, I’m confident you’ll enjoy how the smoky grill notes mingle with the smooth, tangy vinaigrette and crunchy hazelnuts. Give it a try—you might just find a new go-to for dinner parties or a delightful way to upgrade weeknight meals!
Print
Radicchio Salad with Crème Fraîche Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Description
This Radicchio Salad with Crème Fraîche Vinaigrette is a vibrant and flavorful dish featuring char-grilled radicchio wedges dressed in a tangy and creamy vinaigrette made with crème fraîche, sherry vinegar, and fresh herbs. Toasted hazelnuts add a delightful crunch, making this salad a perfect starter or side for any meal.
Ingredients
Radicchio
- 3 small heads of radicchio (about 2 pounds), cored and cut into 8 (1-inch) wedges
Vinaigrette
- 8 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 2 tablespoons sherry vinegar
- 1 small shallot, finely chopped (about 2 tablespoons)
- 1 teaspoon minced fresh thyme, plus more for serving
- 1/2 teaspoon Dijon mustard
- 1 1/2 teaspoons honey, plus more for drizzling
- 3/4 cup crème fraîche
- 1/3 cup roughly chopped hazelnuts, toasted
Instructions
- Prepare the grill or grill pan: Preheat the grill on medium-high or heat a grill pan over medium-high heat to ensure it is hot enough to char the radicchio properly.
- Prepare the radicchio: Place 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 the sea salt to season before grilling.
- Grill the radicchio: Place the radicchio wedges on the hot grill or grill pan. Cook for 2 to 3 minutes on each side, until the radicchio is lightly charred and slightly softened.
- Make the vinaigrette: While grilling, in a medium bowl, whisk together sherry vinegar, finely chopped shallot, minced thyme, Dijon mustard, 1½ teaspoons honey, ¼ cup of the crème fraîche, the remaining 6 tablespoons olive oil, and the remaining ¾ teaspoon salt until well combined.
- Assemble the salad: Spread the remaining ½ cup of crème fraîche evenly on a serving platter. Arrange half of the grilled radicchio over the crème fraîche layer. Drizzle half of the vinaigrette over the radicchio and sprinkle with half of the toasted hazelnuts.
- Repeat layering: Top with the remaining grilled radicchio, 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 bit more honey on top for a touch of sweetness. Serve immediately while the radicchio is still warm.
Notes
- Use fresh crème fraîche for the best creamy texture and flavor in the vinaigrette.
- To toast hazelnuts, spread them on a baking sheet and toast in a preheated 350°F oven for 8–10 minutes, stirring occasionally.
- If you don’t have a grill or grill pan, a hot cast-iron skillet can be used to achieve a similar char effect.
- This salad is best served immediately after assembling to enjoy the contrast of warm grilled radicchio and cool creamy dressing.
- Adjust honey amount to your preferred level of sweetness.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
