Grilled Radicchio Salad with Crème Fraîche Vinaigrette
A vibrant and flavorful Grilled Radicchio Salad with a creamy and tangy Crème Fraîche Vinaigrette. This salad highlights the smoky bitterness of grilled radicchio balanced perfectly by a smooth vinaigrette, enhanced with optional toasted nuts and fresh herbs. Ideal as a light appetizer or side dish any time of year, easy to prepare with simple ingredients, and nutritious with antioxidants and vitamins.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Grilling
- Cuisine: Contemporary
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 heads of radicchio (firm, deep red leaves)
- 2 tablespoons crème fraîche
- 2 tablespoons extra virgin olive oil (plus extra for grilling)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Ingredients
- 1/4 cup toasted nuts (walnuts or pine nuts)
- 2 tablespoons fresh herbs (parsley or chives)
Instructions
- Prepare the Radicchio: Cut each radicchio head into quarters, keeping the core intact to hold the leaves together. Pat the pieces dry thoroughly so the grill chars the leaves instead of steaming them.
- Grill the Radicchio: Lightly brush each piece with olive oil. Place onto a preheated hot grill or grill pan. Grill each side for about 2-3 minutes until the radicchio develops grill marks and softens slightly.
- Make the Crème Fraîche Vinaigrette: In a small bowl, whisk together crème fraîche, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and creamy. Adjust seasoning to balance tang and sweetness as preferred.
- Assemble the Salad: Arrange the warm grilled radicchio on a serving platter or individual plates. Drizzle generously with the vinaigrette. Sprinkle toasted nuts and fresh herbs over the top if using.
- Serve and Enjoy: Serve while the radicchio is still slightly warm to enjoy the contrast of smoky bitterness and creamy vinaigrette.
Notes
- Choose firm radicchio heads for the best grilling texture and crunch.
- Preheat your grill well to ensure proper searing without steaming the leaves.
- Taste and adjust the vinaigrette to achieve perfect balance of acidity and sweetness.
- Drizzle vinaigrette just before serving to prevent soggy leaves.
- Toast nuts lightly in a dry pan to intensify flavor and crunch.
- Store leftover components separately and consume within 2 days for optimal freshness.
- Freezing the salad is not recommended as it may affect texture and taste.
- Reheat grilled radicchio gently in a warm pan before assembling if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 12 mg
Keywords: grilled radicchio, crème fraîche vinaigrette, smoky salad, light appetizer, gluten free salad, easy salad recipe