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Radicchio Salad with Crème Fraîche Vinaigrette

Radicchio salad with Creme Fraiche Vinaigrette sprinkled with toasted hazelnuts, thyme and drizzled with honey on a plate
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

  • 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
  • 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
  • ⅓ cup roughly chopped hazelnuts, toasted

Method

  1. Preheat the grill on medium-high or heat a grill pan over medium-high heat.
  2. Place the radicchio on a rimmed sheet pan. Brush the radicchio all over with 2 tablespoons of the olive oil and sprinkle with ¼ teaspoon of the salt. Place the radicchio on the grill or grill pan and cook until lightly charred, 2 to 3 minutes per side.
  3. Meanwhile, in a medium bowl, whisk together the vinegar, shallot, thyme, mustard, honey, ¼ cup of the crème fraîche, remaining 6 tablespoons olive oil, and remaining ¾ teaspoon salt.
  4. Spread the remaining ½ cup of the crème fraîche on a serving platter. Top with half of the grilled radicchio, then drizzle with half of the vinaigrette and sprinkle with half of the hazelnuts. Repeat with the remaining radicchio, vinaigrette, and hazelnuts. Sprinkle with thyme and drizzle with honey to serve.