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
Units
Scale
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
