Radicchio gets a bad rep: it’s beautiful, but can be extremely bitter. The best way to tame it? A delicious, creamy balsamic vinaigrette and a good amount of salt! The secret to getting that saltiness? Anchovies! What makes us really swoon over this charred radicchio salad is that, well, it’s charred.
Throw quartered radicchio wedges over high heat on a grill until they char and wilt. Don’t worry, there’s still a bit of crunch! But charring the radicchio helps it to absorb the balsamic vinaigrette better, which trust us, is a good thing!
We’re finishing this light radicchio salad with a hefty sprinkling of shaved truffle cheese. While radicchio is available year round, it is best in the cooler months, so this is the perfect time to feature it on your fall or winter menus! This vegetable side dish is going to forever change your opinion about what radicchio can be!
What Is Radicchio?
While it looks like a cabbage, radicchio is actually part of the chicory family. It’s closest cousin? Endive! There are two main varietals of radicchio: Chioggia and Treviso, which is a bit more mild in flavor. We’re using the former, as that’s what’s most accessible in my local grocery stores, but if you can get your hands on Treviso radicchio grab it.
One of the perks of radicchio is that it’ll keep for weeks in a refrigerator. When ready to cook with or eat, simply peel off and discard the outer layer of leaves (they’ll be thinner and slightly discolored). The rest is good to go! And yes, you can totally enjoy radicchio raw. We love it in this salad with toasted hazelnuts and capers!
Ingredients For Radicchio Salad
- 3 heads radicchio (pictured here is Chioggia)
- Anchovy paste
- Lemon
- Balsamic vinegar
- Honey
- Kosher salt
- Truffle Grana Padano, or other hard cheese, shaved or grated
- Chives, for serving
How To Make Radicchio Salad
- Trim and quarter the radicchio. Remove any outer layers that are wilted or discolored, then discard. Cut the radicchio in half, slicing through the core, then place cut side down. Slice again, either in half or in thirds depending on the size of the radicchio. You’ll get either 4 or 6 wedges from each head of radicchio.
- Season. Drizzle the wedges with olive oil, kosher salt, and pepper on all sides.
- Cook the radicchio. Heat a grill (stove top is fine!) over medium-high heat. When hot, place radicchio on top and cook until charred and wilted, about 1-2 minutes each side.
- Make the dressing. Combine balsamic vinegar, lemon juice, anchovy paste, honey, and salt in a small bowl, then whisk to combine. Slowly drizzle in extra virgin olive oil to emulsify.
- Dress the radicchio salad. Pour the balsamic vinaigrette on top of the cooked radicchio. Allow to rest for about 20 minutes to fully absorb.
- Finish the salad. Top with lots of freshly grated Grana Padano (we love it with truffles!) and some fresh chives or other fresh herbs. Sprinkle with flaky sea salt, then enjoy immediately.
Can I Make This Salad Ahead Of Time?
While you can absolutely cook the radicchio beforehand, and we recommend letting the salad sit for at least 20 minutes with the dressing on top before serving, it’s best eaten fresh and warm.
The longer the leftover cooked radicchio sits in a fridge, the more it loses its crunch. If you’re planning to make this ahead of time, we recommend storing the cooked radicchio and the balsamic dressing separate, then combining all ingredients together just before serving. You can reheat the charred radicchio in a microwave or in an oven.
Tips For The Best Radicchio Recipes
- Don’t skip the balsamic dressing! The combination of balsamic, honey, and anchovies helps to mask and tame the bitterness. On the same note…
- Dress the radicchio at least 20 minutes before serving. You really want the radicchio to absorb as much of the dressing as possible!
- Still find the taste of radicchio too bitter? Next time, try pairing it with a creamy dressing, such as a Parmesan peppercorn!
- Want to eat the radicchio raw? Thinly slice, then soak in ice cold water for 10 minutes. Drain, dry, then serve with the balsamic vinaigrette and plenty of cheese and fresh herbs!
- Can’t find truffle Grana Padano? Substitute with any hard white cheese, such as Parmesan, Pecorino Romano, or Manchego.
If you make this Radicchio Salad, please let us know by leaving a review and rating below!
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For more salad recipes, check out the following:
- Fall Cobb salad
- Warm lentil salad
- Shredded brussel sprouts salad
- White bean salad with tuna
- Spicy kani salad recipe
Charred Radicchio Salad Recipe
Ingredients
- 2 heads radicchio quartered
- 3 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp anchovy paste or 2 small anchovies finely chopped
- 1 tsp honey
- ¼ tsp Kosher salt
- Truffle Grana Padano see note
- 2 Tbsp chives thinly sliced, or other fresh herbs, finely chopped, such as dill, parsley, chervil, or tarragon
- Flaky sea salt for serving
Instructions
- Make the dressing. Place 1 Tbsp balsamic vinegar, 1 Tbsp lemon juice, 1 tsp anchovy paste, 1 tsp honey, and ¼ tsp salt in a bowl, then whisk to combine. Slowly drizzle in 3 Tbsp olive oil, whisking the entire time, to emulsify. Taste and adjust seasoning as needed.
- Trim and clean the radicchio. Remove any outer layers that are wilted or discolored, then discard. Cut the radicchio in half, slicing through the core, then place cut side down. Slice again, either in half or in thirds depending on the size of the radicchio. You'll get either 4 or 6 wedges from each head of radicchio.
- Season. Drizzle the wedges with olive oil, kosher salt, and pepper on all sides.
- Cook the radicchio. Heat a grill (stove top is fine!) over medium-high heat. When hot, place radicchio on top and cook until charred and wilted, about 1-2 minutes each side.
- Dress the radicchio salad. Pour the balsamic vinaigrette on top of the cooked radicchio. Allow to rest for about 20 minutes to fully absorb. Top with lots of freshly grated Grana Padano and some fresh chives. Sprinkle each plate with a tiny bit of flaky sea salt, then enjoy immediately.
Notes
- Don’t skip the balsamic dressing! The combination of balsamic, honey, and anchovies helps to mask and tame the bitterness.
- Dress the radicchio at least 20 minutes before serving. You really want the radicchio to absorb as much of the dressing as possible!
- Want to eat the radicchio raw? Thinly slice, then soak in ice cold water for 10 minutes. Drain, dry, then serve with the balsamic vinaigrette and plenty of cheese and fresh herbs!
- Can’t find truffle Grana Padano? Substitute with any hard white cheese, such as Parmesan, Pecorino Romano, or Manchego.
Let us know your thoughts!