Grilled Radicchio Salad

Meera

5 from 3 votes

Prep Time 10

Cook Time 5

Course Salad

Cuisine American, Italian

Servings

2 lbs radicchio about 2-4 heads, ***see notes for prepping
1 medium fennel
⅓ cup crème fraiche
2-3 tbsp e.v. olive oil
1 tbsp Dijon mustard
1-2 tbsp honey or maple syrup depending how sweet you like it to balance the bitterness
2 tbsp lemon juice
½ tsp garlic powder optional
2 tbsp white wine vinegar
sea salt and black pepper
2-3 tbsp roasted sliced almonds or nuts of your choice

Preheat the grill on medium-high or heat a grill pan over medium-high heat.
Brush the radicchio all over with 1-2 tablespoons of the olive oil and sprinkle very lightly with salt. Place the radicchio on the grill or grill pan and cook until lightly charred, 1-2 minutes per side.
Once you've charred all th radicchio. Char the fennel allowing 2-3 minutes per side.
Meanwhile, in a small bowl, whisk together the lemon juice, vinegar, Dijon mustard, garlic powder (if using) honey, crème fraîche, remaining olive oil, salt and pepper.

On a large plate or serving platter, place a single layer of, about half of the grilled radicchio, and fennel. Drizzle with half of the dressing and sprinkle with half of the roasted almonds. Repeat with the remaining grilled radicchio, fennel, +dressing, and almonds.

Keyword Chicory, Salads, Winter, Winter salads

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