Recipes › Salad › Italian Grilled Radicchio Salad Recipe

Italian Grilled Radicchio Salad Recipe

Recipe by Pedro M. A. Neves

This Italian Grilled Radicchio Salad celebrates the bitter-sweet character of charred radicchio, a beloved vegetable in Northern Italian cuisine. Grilled until caramelized and tender, the radicchio is tossed with crispy pancetta, creamy burrata, and finished with a sharp sherry vinaigrette that balances its natural intensity. It's an elegant starter or light main course that showcases simple, quality ingredients.

Ingredients

• 2 heads radicchio (about 600g/1.3 lbs), quartered lengthwise
• 100g (3.5 oz) pancetta, diced
• 150g (5.3 oz) burrata cheese, room temperature
• 45ml (3 tablespoons) extra virgin olive oil
• 15ml (1 tablespoon) sherry vinegar
• 5ml (1 teaspoon) Dijon mustard
• 1 clove garlic, minced
• 30g (1 oz) toasted pine nuts
• 20g (0.7 oz) fresh parsley, chopped
• Salt and black pepper to taste
• Fleur de sel for finishing

Instructions

1. Pat the radicchio quarters dry with paper towels. Brush both sides with 15ml (1 tablespoon) of olive oil and season generously with salt and pepper.

2. Heat a grill pan or outdoor grill to medium-high heat (about 200°C/400°F). Once hot, place radicchio quarters cut-side down on the grill.

3. Grill for 4-5 minutes without moving, until deep char marks appear and the cut surface begins to caramelize. Flip carefully and grill the rounded side for 3-4 minutes.

4. Remove radicchio from heat and transfer to a cutting board. Once cool enough to handle, cut each quarter into thirds, keeping the pieces intact at the base.

5. While radicchio cools, cook the diced pancetta in a small skillet over medium heat for 5-6 minutes, stirring occasionally, until crispy. Transfer to paper towels to drain.

6. In a small bowl, whisk together the minced garlic, sherry vinegar, and Dijon mustard. Slowly drizzle in the remaining 30ml (2 tablespoons) of olive oil while whisking constantly until emulsified. Season with salt and pepper.

7. Arrange the grilled radicchio pieces on a large serving platter. Drizzle lightly with half of the vinaigrette and scatter the crispy pancetta over the top.

8. Tear the burrata cheese into irregular pieces and distribute across the platter. Drizzle remaining vinaigrette around the salad.

9. Scatter toasted pine nuts and fresh parsley over the entire salad. Finish with a light pinch of fleur de sel and a crack of black pepper.

Substitutions

• For non-dairy: replace burrata with grilled halloumi cheese or toasted walnuts for creamy richness
• For non-pork: substitute pancetta with smoked tempeh or roasted chickpeas for a vegetarian version
• For different vinegar: use aged balsamic or white wine vinegar if sherry vinegar is unavailable
• For nut-free: omit pine nuts and add crispy fried onions or roasted chickpea crumble instead

Tips

• Ensure radicchio is completely dry before grilling to achieve optimal caramelization and char marks
• Sherry vinegar is essential to this dish—its subtle sweetness complements the bitter radicchio; do not substitute with regular white vinegar
• Burrata must be at room temperature before serving to maintain its creamy, delicate texture
• Prepare the vinaigrette up to 2 hours ahead, but dress the salad no more than 10 minutes before serving to keep radicchio warm and textures distinct

Radicchio has been cultivated in Northern Italy, particularly in the Veneto region, for centuries and holds special significance in Italian cooking. Grilled radicchio, known as 'radicchio alla griglia,' represents the Italian philosophy of letting quality ingredients shine through simple, respectful preparation.

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