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There is something truly magical about the vibrant bitterness of radicchio balanced by the lush creaminess of crème fraîche and the satisfying crunch of toasted hazelnuts. This Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe is one of those dishes that feel both elegant and effortlessly approachable. It’s a salad that transforms simple ingredients into an unforgettable flavor experience with its smoky grilled radicchio, tangy vinaigrette, and a touch of honey sweetness. If you’re looking for a salad that stands out on any table, this is the one to try.
Ingredients You’ll Need
Keep it straightforward and fresh – that’s the charm of this Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe. Each ingredient plays a unique role, from the bright bitterness of radicchio to the rich tang of crème fraîche and the toasty warmth of hazelnuts. Together, they create a harmony of textures and flavors that make this salad truly special.
- Radicchio (3 small heads): The star of the show, providing a beautiful color and slightly bitter, crisp bite when grilled.
- Extra-virgin olive oil (8 tablespoons): Adds silken richness and helps char the radicchio to perfection.
- Sea salt (1 teaspoon): Enhances all flavors naturally and seasons the radicchio just right.
- Sherry vinegar (2 tablespoons): Offers a smooth acidity to balance creaminess in the vinaigrette.
- Small shallot (1, finely chopped): Brings delicate oniony sweetness and a little crunch to the dressing.
- Fresh thyme (1 teaspoon minced + more for garnishing): A fragrant herb that complements the salad’s layers with subtle earthiness.
- Dijon mustard (½ teaspoon): A hint of sharpness that emulsifies the vinaigrette beautifully.
- Honey (1½ teaspoons plus extra for drizzling): Balances bitterness and acidity with a gentle sweetness.
- Crème fraîche (¾ cup): Adds luxurious creaminess and a slightly tangy depth to the vinaigrette and base layer.
- Toasted hazelnuts (⅓ cup, roughly chopped): Provide irresistible crunch and a warm, nutty flavor.
How to Make Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe
Step 1: Prepare the Grill or Grill Pan
Start by heating your grill or grill pan to medium-high heat. It’s important that it’s really hot so you get those beautiful char marks that lend a smoky, slightly sweet flavor to the radicchio. This quick step adds a whole new dimension to the salad.
Step 2: Prepare the Radicchio
Trim the radicchio into wedges about one inch thick, removing the core to ensure they separate easily. Lay them on a rimmed sheet pan and brush each wedge thoroughly with olive oil, seasoning with a bit of sea salt to bring out the radicchio’s natural flavors as it grills.
Step 3: Grill the Radicchio
Place the radicchio wedges on your hot grill or grill pan, cooking for about 2 to 3 minutes per side. You want that gorgeous light char with softened leaves that still maintain some structure and crunch. The grilling mellows the bitterness beautifully.
Step 4: Make the Crème Fraîche Vinaigrette
While your radicchio is grilling, whisk together sherry vinegar, finely chopped shallot, minced thyme, Dijon mustard, honey, and a quarter cup of crème fraîche. Slowly drizzle in the rest of the olive oil and season with salt. This vinaigrette is tangy, creamy, and just a little sweet, tying every bite together with finesse.
Step 5: Assemble the Salad
Spread the remaining crème fraîche across your serving platter as a silky base layer. Arrange half of the grilled radicchio over it, drizzle generously with half of the vinaigrette, and sprinkle with half the toasted hazelnuts. Repeat the layers with the remaining ingredients.
Step 6: Garnish and Serve
Finish your masterpiece with a sprinkle of fresh thyme and a delicate drizzle of honey to brighten up the plate. Serve immediately while the radicchio is still warm—it’s when the flavors are at their most vivid and comforting.
How to Serve Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe
Garnishes
Fresh thyme leaves add a burst of herbal freshness that contrasts beautifully against the richness of the crème fraîche and hazelnuts. A light drizzle of honey on top transforms the salad into a perfect balance of sweet, bitter, and creamy sensations.
Side Dishes
This salad pairs wonderfully as a refreshing starter alongside roasted meats or grilled fish. It’s also fantastic next to a hearty whole-grain bread or a creamy risotto, where the textures and flavors complement without overpowering one another.
Creative Ways to Present
Try serving individual portions of this salad on small plates with a dollop of crème fraîche underneath each wedge for elegance. Alternatively, arrange the radicchio wedges in a circular pattern on a large platter for a festive centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though it’s unlikely!), keep the grilled radicchio and vinaigrette separate from the crème fraîche base to prevent sogginess. Store in airtight containers in the fridge for up to two days to maintain the freshest textures.
Freezing
Because of the fresh herbs and delicate crème fraîche, freezing this salad isn’t recommended. The texture and flavor won’t hold up well to thawing and reheating, so it’s best enjoyed fresh.
Reheating
If you want to warm leftover grilled radicchio, gently reheat it in a skillet over low heat just until warmed through. Add fresh vinaigrette and toasted hazelnuts afterward to keep the crunch and brightness intact.
FAQs
Can I use other types of greens instead of radicchio?
Radicchio’s distinctive bitterness and structure are central to this salad, but you can experiment with other sturdy greens like Belgian endive or radishes for a twist. Just keep in mind the flavor will be different but delicious in its own way.
What can I substitute for crème fraîche?
If crème fraîche isn’t available, full-fat sour cream or Greek yogurt can work in a pinch. The flavor will be slightly tangier and less rich, but it still adds that lovely creaminess to the vinaigrette.
How do I toast hazelnuts perfectly?
Spread hazelnuts on a baking sheet and toast in a 350°F oven for 8 to 10 minutes, stirring once halfway through. Watch carefully so they don’t burn. Once toasted, rub them in a towel to remove skins for a smoother crunch.
Can this salad be made vegan?
To make this vegan, swap the crème fraîche for a creamy cashew-based alternative or coconut cream. Use maple syrup or agave instead of honey. The salad will still have wonderful textures and a bright flavor profile.
Is this salad suitable for entertaining?
Absolutely! The Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe looks stunning on a platter and offers complex flavors that always impress guests. Plus, it’s easy to prepare and assemble right before serving.
Final Thoughts
This Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe is a heartfelt favorite of mine because it turns humble ingredients into something truly special with minimal effort. Give it a try the next time you want to wow your friends or treat yourself to a salad that’s anything but ordinary. I promise, this combination of smoky, creamy, nutty, and slightly sweet will become a go-to in your repertoire!
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Radicchio Salad with Crème Fraîche Vinaigrette and Toasted Hazelnuts Recipe
- Prep Time: 10 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 beautifully layered dish featuring lightly charred radicchio wedges grilled to perfection. The salad is dressed with a creamy, tangy vinaigrette made with crème fraîche, sherry vinegar, honey, and fresh thyme, then topped with toasted hazelnuts for a delightful crunch. Perfect for serving as a sophisticated starter or a light side, this salad balances bitterness, creaminess, and sweetness with a satisfying smoky finish from the grill.
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
- Additional honey, for drizzling
Crème Fraîche 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
Instructions
- Prepare the grill or grill pan: Preheat your 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 with 2 tablespoons of extra-virgin olive oil and sprinkle evenly with ¼ teaspoon sea salt to season them before grilling.
- Grill the radicchio: Place the radicchio wedges on the hot grill or grill pan. Cook for 2 to 3 minutes per side, allowing the radicchio to develop a light char while becoming slightly softened.
- 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 remaining ¾ teaspoon salt in a medium bowl until the mixture is well combined.
- Assemble the salad: Spread the remaining ½ cup of crème fraîche evenly over 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.
- Repeat layering: Top the first layer 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 assembled salad and drizzle a bit more honey on top for an added touch of sweetness. Serve immediately while the radicchio is still warm.
Notes
- To toast hazelnuts, place them in a dry skillet over medium heat, stirring frequently, until they are fragrant and golden, about 5 minutes. Allow to cool before chopping.
- If you don’t have crème fraîche, you can substitute with sour cream or a mixture of yogurt and heavy cream for similar creaminess.
- For a milder flavor, rinse the radicchio wedges briefly in cold water and dry completely before grilling.
- Serve this salad immediately after assembling to enjoy the contrast between warm grilled radicchio and cool crème fraîche.
- Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days.
