Photo Credit: Jack Mathews

Balsamic Grilled Radicchio Salad




05 min


05 min


2 small heads radicchio

Extra-virgin olive oil, for drizzling

White balsamic vinegar, for drizzling

2 cups (500 ml) mixed salad greens

⅓ cup (75 ml) hazelnuts, chopped and toasted

Parmesan cheese wedge, for shaving

Sea salt and freshly ground black pepper

2 slices grainy bread + ½ clove garlic (optional)


  1. Preheat a grill or grill pan to medium heat.

  2. Slice the radicchio into wedges and drizzle with olive oil, balsamic vinegar, and pinches of salt and pepper. Grill each side for about 3 minutes, or until char marks form and the radicchio softens.

  3. Remove from the grill and assemble the radicchio wedges on plates with a small handful of salad greens. Drizzle with olive oil and a little bit of balsamic vinegar. Top with the toasted hazelnuts and shavings of Parmesan cheese. Serve with freshly ground black pepper.

  4. If desired, make toasted bread crumbs: Toast 2 slices of grainy bread until crispy. Rub with the cut side of a half clove of garlic, place in a food processor, and pulse into coarse crumbs. Sprinkle onto the salads.

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