📝 About This Recipe
This elegant warm salad transforms the bold, bitter crunch of Italian radicchio into a mellow, velvety delicacy through the magic of high-heat searing. Hailing from the traditions of Northern Italy, the dish balances the vegetable's natural astringency with a rich, syrupy balsamic glaze and the creamy saltiness of aged goat cheese. It is a sophisticated side dish that brings a dramatic pop of ruby color and complex smoky notes to any seasonal table.
🥗 Ingredients
The Produce
- 2 heads Radicchio di Chioggia or Treviso (large, sliced into 6 wedges each with core intact)
- 1 large Shallot (peeled and thinly sliced into rings)
- 3 sprigs Fresh Thyme (leaves stripped from stems)
The Balsamic Glaze
- 1/2 cup Balsamic Vinegar of Modena (use a decent quality Aceto Balsamico)
- 1 tablespoon Honey (wildflower or clover)
- 1 teaspoon Dijon Mustard (for emulsification and tang)
Searing and Seasoning
- 3 tablespoons Extra Virgin Olive Oil (divided use)
- 1 tablespoon Unsalted Butter (for basting and browning)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish and Texture
- 1/3 cup Walnut Halves (toasted and roughly chopped)
- 2 ounces Soft Goat Cheese or Gorgonzola Dolce (crumbled)
- 1 pinch Flaky Sea Salt (such as Maldon, for finishing)
👨🍳 Instructions
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1
Prepare the radicchio by removing any wilted outer leaves. Cut each head into 6 uniform wedges, ensuring the root end remains attached to hold the leaves together during searing.
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2
In a small saucepan over medium-low heat, combine the balsamic vinegar and honey. Simmer gently for 6-8 minutes until reduced by half and thick enough to coat the back of a spoon. Whisk in the Dijon mustard and set aside.
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3
Place a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Allow the pan to get very hot before adding 2 tablespoons of olive oil.
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4
Arrange the radicchio wedges in the pan in a single layer. Do not overcrowd; work in batches if necessary. Press down slightly with a spatula to ensure contact with the hot surface.
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5
Sear the first side for 2-3 minutes without moving them, until the edges are charred and the leaves begin to soften.
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6
Flip the wedges to the second cut side. Add the remaining tablespoon of olive oil and the tablespoon of butter to the pan.
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7
Toss the sliced shallots and fresh thyme into the spaces between the radicchio wedges. Season everything generously with kosher salt and black pepper.
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8
Continue cooking for another 2-3 minutes, basting the radicchio with the melting butter and shallot oil until the shallots are translucent and the radicchio is tender-crisp.
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9
Lower the heat to low. Drizzle half of the prepared balsamic reduction directly over the radicchio in the pan, allowing it to bubble and glaze the leaves for 30 seconds.
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10
Transfer the warm radicchio and shallots to a serving platter, arranging them decoratively with the charred sides facing up.
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11
Immediately sprinkle the crumbled goat cheese over the warm salad so it begins to slightly soften from the residual heat.
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12
Garnish with the toasted walnuts and a final drizzle of the remaining balsamic glaze.
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13
Finish with a sprinkle of flaky sea salt and serve immediately while the contrast between the warm leaves and cool cheese is at its peak.
💡 Chef's Tips
Choose radicchio heads that feel heavy for their size and have tight, crisp leaves for the best texture. If the radicchio is exceptionally bitter, soak the cut wedges in ice water for 10 minutes, then pat completely dry before searing. Always leave the core intact when slicing; if you cut it off, the leaves will fall apart in the pan and you won't get a proper sear. Watch the balsamic reduction closely toward the end; it can go from 'perfectly syrupy' to 'burnt' in a matter of seconds. For a vegan version, omit the butter and cheese, and use maple syrup instead of honey for the glaze.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Soave or a Pinot Grigio to cut through the richness of the glaze. Serve as an accompaniment to roasted porchetta or grilled lamb chops. This dish works beautifully alongside a creamy risotto milanese or polenta. For a lighter lunch, serve with crusty sourdough bread to soak up the balsamic juices. Add a few segments of fresh orange or grapefruit for an extra bright, citrusy dimension.