Description
Grilled Radicchio Salad with Crème Fraîche Vinaigrette is a vibrant, smoky salad combining charred radicchio with a creamy, tangy dressing. This recipe balances the natural bitterness of radicchio with a smooth crème fraîche vinaigrette, fresh herbs, and subtle sweetness, making it perfect for any season and an elegant addition to any meal.
Ingredients
Scale
Main Ingredients
- 2 fresh radicchio heads, quartered with core intact
- 2 tablespoons extra virgin olive oil, for grilling
For the Crème Fraîche Vinaigrette
- 1/2 cup crème fraîche
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 teaspoon honey or maple syrup
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Fresh Herbs and Garnishes
- 2 tablespoons chopped fresh parsley, chives, or tarragon
- Optional garnishes: toasted walnuts, pine nuts, blue cheese, goat cheese, shaved Parmesan, edible flowers, microgreens
Instructions
- Prepare the Radicchio: Trim the base of each radicchio head and slice into quarters, keeping the core intact to hold the leaves together for grilling.
- Grill the Radicchio: Lightly brush the radicchio quarters with olive oil and season with salt. Heat a grill pan or outdoor grill to medium-high. Place radicchio cut side down and grill for 3-4 minutes per side until charred but still crisp.
- Make the Crème Fraîche Vinaigrette: In a bowl, whisk together crème fraîche, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper. Slowly drizzle in olive oil while whisking to form a smooth, creamy dressing.
- Assemble the Salad: Arrange warm grilled radicchio on a serving plate. Drizzle generously with the crème fraîche vinaigrette and scatter chopped fresh herbs on top.
- Serve and Enjoy: Serve immediately to enjoy the warm radicchio contrasted with the cool, creamy dressing.
Notes
- Use fresh radicchio for better texture and less bitterness.
- Grill radicchio just until char marks appear and leaves soften slightly to maintain crispness.
- Taste and adjust vinaigrette ingredients to balance tanginess and sweetness.
- Vinaigrette can be made up to 24 hours in advance and refrigerated.
- Serve salad warm or at room temperature for best flavor and texture.
- Store leftover radicchio and dressing separately in airtight containers in the refrigerator.
- Avoid freezing radicchio as texture changes, but vinaigrette can be frozen and whisked before use.
- Reheat grilled radicchio gently in a skillet if needed, avoiding microwave reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: grilled radicchio, salad, crème fraîche vinaigrette, smoky salad, tangy dressing, easy salad recipe, gluten free salad