Transform the (usually) bitter and crisp Radicchio, into a nutty-tasting ingredient, with my Grilled Radicchio Salad recipe. Serve with a refreshing yogurt and tarragon dressing for a delicious contrast of flavors. Garnish with freshly grated parmesan and your choice of roasted nuts, and serve as an appetizer of as a side dish.
Cook up more of my lighter vegetarian dishes with my Raw Carrot Salad or my Mushroom Tartine. For a more heartier salad recipes, I recommend my Mediterranean Barley Salad or my Cilantro Lime Pasta Salad. Now let's scroll down and learn how to make my Roasted Radicchio Salad!
Ingredients
Find below the list of ingredients I use to make my Grilled Radicchio Salad.
- Radicchio (Chioggia)
- Olive Oil
- Salt
- Greek Yogurt
- White Wine Vinegar
- Dry Terragon
- Dijon Mustard
- Granulated Sugar
- Grated Parmesan (for garnish)
- Roasted Hazelnut, Pecan, Walnut, or Almond (optional garnish)
See recipe card for quantities.
Instructions
Start by making the salad dressing for the Grilled Radicchio Salad so that the flavors can infuse while you grill the radicchio.
Combine the yogurt, white wine vinegar, tarragon, salt, sugar, and Dijon mustard in a small bowl.
Whisk together the dressing until smooth. Cover with plastic wrap of lid, and place in the refrigerator until ready to serve.
Cut the radicchio head in half, making sure to go through the core. Make sure to go through the core for each time. Cut each half in 4 equal wedges to get a total of 8 wedges.
Place a grill pan on medium-high heat, so that you can some good grill marks. You can also use a BBQ to grill the wedges.
Brush both sides of the radicchio wedges with olive oil and sprinkle with sea salt.
Place carefully the wedges in the preheated grill pan or BBQ.
Cook for 2 minutes per side, just enough to get some good grill marks. Make sure to not overcook, so that they stay crisp.
Remove from the grill pan and onto a clean plate.
Spread some of the prepared dressing on a plate when serving the Grilled Radicchio Salad. Place your desired amount of grilled radicchio over the dressing. Garnish with freshly grated parmesan and (optionally) you choice of roasted nuts or seeds.
Substitutions
- Types of Radicchio - Although the smaller round Radicchio (Chioggia) is more common, you can also use the more elongated varieties.
- Tarragon - Replace the Tarragon with chopped fresh chives, or your favorite herbs.
- Greek Yogurt - Use sour cream instead of Greek yogurt, but consider reducing the amount of white wine vinegar because the sour cream is not as thick.
- Roasted Nuts - Garnish the Roasted Radicchio Salad with roasted (salted) nuts or seeds to balance out the bitterness, and also bring out the nutty flavors of the grilled radicchio. I love using hazelnuts, but you can use roasted pecans or almonds.
- Bacon - Add crumbled crispy bacon or bacon bits on top.
Storage
Store any leftover Roasted Radicchio Salad in an airtight container. Place in the refrigerator for up to 2 days. I like to keep the leftover dressing and radicchio separate so that I can possibly use the dressing in another dish or as a dip for vegetables.
Recipe
Roasted Radicchio Salad
Equipment
- 1 Grill Pan or BBQ
Ingredients
Dressing Ingredients
- ¾ cup Greek Yogurt
- 2 tablespoon White Wine Vinegar
- 1 tablespoon Grainy Mustard Dijon
- 1 teaspoon Granulated Sugar
- 1 tablespoon Dry Tarragon Leaves
- ½ teaspoon Salt
- ¼ teaspoon Cracked Pepper
Other Ingredients
- 1 head Radicchio
- 2 tablespoon Olive Oil
- 2 teaspoon Flaky Sea Salt
- ¼ cup Grated Parmesan Cheese
- ¼ cup Roasted Hazelnuts or other nuts
Instructions
- Combine the yogurt, white wine vinegar, tarragon, salt, sugar, and Dijon mustard in a small bowl.
- Whisk together the dressing until smooth. Cover with plastic wrap of lid, and place in the refrigerator until ready to serve.
- Cut the radicchio head in half, making sure to go through the core. Make sure to go through the core for each time. Cut each half in 4 equal wedges to get a total of 8 wedges.
- Place a grill pan on medium-high heat, so that you can some good grill marks. You can also use a BBQ to grill the wedges.
- Brush both sides of the radicchio wedges with olive oil and sprinkle with sea salt.
- Place carefully the wedges in the preheated grill pan or BBQ.
- Cook for 2 minutes per side, just enough to get some good grill marks. Make sure to not overcook, so that they stay crisp. Remove from the grill pan and onto a clean plate.
- When ready to serve, spread some of the prepared dressing on a plate. Place your desired amount of grilled radicchio over the dressing and then garnish with grated parmesan and roasted nuts.
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