Charred Radicchio Salad with Balsamic Vinaigrette
This Charred Radicchio Salad balances radicchio’s natural bitterness with a sweet and savory balsamic vinaigrette flavored with anchovy, lemon, and honey. Finished with nutty Grana Padano, it’s an elegant, gluten-free side.
Servings: 6 servings
Calories: 92kcal
Equipment
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
- 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
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 vinegar, honey, and anchovies works together to mellow and balance radicchio’s natural bitterness.
- Dress in advance: Toss the radicchio with dressing at least 20 minutes before serving so it has time to soften slightly and absorb all that flavor.
- Prefer it raw? Thinly slice the radicchio, soak in ice-cold water for 10 minutes to tame the bite, then drain, dry thoroughly, and dress with balsamic vinaigrette, plenty of cheese, and fresh herbs.
- Cheese swaps: If you can’t find Grana Padano, substitute with another hard, salty cheese such as Parmesan, Pecorino Romano, or Manchego.
Nutrition
Calories: 92kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 282mg | Fiber: 1g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg
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