Charred Radicchio Salad with Orange + Hazelnuts

Making salads in the winter can be a little awkward — there's not a ton of seasonal produce to play with and I'm usually not craving anything cool and refreshing. This charred radicchio salad with orange and hazelnuts is my answer to that problem (if you can call it that!) The oranges get segmented, while the leftover juice from the pith forms the base of our dressing. The radicchio gets charred to a) warm the salad and b) dull the bitterness and make it more delicious, IMO! I toss it with fennel to add crispness, and top it with hazelnuts and aged goat cheese to round it all out with a little richness. The result is a warming salad that goes exceptionally well with the heavy meats typically served around the holidays.

Charred Radicchio with Orange + Hazelnuts

A warming salad that goes really well with the heavy meats served around the holidays.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 large fennel bulb
• 2 heads radicchio rosso di chioggia is the variety I'm using
• 2 naval oranges
• ½ cup blanched hazelnuts
• olive oil
• aged goat cheese or parmesan (for serving)

Dressing

• Juice from remaining oranges after segmenting
• 1 small shallot
• 1 large garlic clove
• 1 tablespoon sherry vinegar or red wine vinegar
• ½ tablespoon grainy mustard
• 1 tablespoon honey
• 1 teaspoon fennel seeds
• ¼ cup olive oil
• salt

Method

 

1. Segment 2 naval oranges and set aside. Juice the remaining pith into a large bowl (you should have about ¼ cup juice). In the same bowl grate 1 small shallot and 1 large garlic clove. Cover with 1 tablespoon sherry vinegar, ½ tablespoon grainy mustard, 1 tablespoon honey, 1 teaspoon fennel seeds and ¼ cup olive oil. Mix until emulsified, taste and adjust seasoning. Set aside.
2. Heat a seasoned cast iron on medium-high heat. Cut 2 heads of radicchio into quarters and drizzle with olive oil and a pinch of salt, then massage with your hands. When the pan starts to smoke, add your radicchio and sear on each side for 2-3 minutes, or until deeply charred. Remove and set aside to cool.
3. Using a mandoline, thinly slice 1 fennel bulb and roughly chop ½ cup blanched hazelnuts. Set aside. By now the radicchio should be cooled. Cut the root off each wedge and transfer the leaves to the bowl with the dressing. Add the sliced fennel, season generously with salt, then give it a toss. Taste and adjust seasoning.
4. Transfer to a shallow bowl, or serving platter, and cover with chopped hazelnuts and orange pieces. Top with shaved aged goat cheese and enjoy!