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Radicchio Salad Recipe

Recipe by Pedro M. A. Neves

This Italian radicchio salad celebrates the bitter-sweet character of charred radicchio, tossed with crisp endive, creamy burrata, and a sharp red wine vinaigrette. The interplay of smoky roasted radicchio and cool salad greens creates a sophisticated dish that works as an elegant appetizer or light main course. Finished with toasted pine nuts and Parmigiano-Reggiano shavings, this salad brings authentic Italian flavors to the table.

Ingredients

• 2 heads radicchio (about 600g), quartered lengthwise
• 150g mixed endive leaves, white and pale green parts
• 200g burrata cheese, room temperature
• 60ml extra virgin olive oil
• 30ml red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste
• 40g pine nuts
• 40g Parmigiano-Reggiano cheese, shaved with vegetable peeler
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 teaspoon fresh thyme leaves

Instructions

1. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and golden. Transfer to a plate to cool.

2. Whisk together the minced garlic, Dijon mustard, red wine vinegar, and a pinch of salt in a small bowl. Let sit for 1 minute.

3. Slowly whisk the extra virgin olive oil into the vinegar mixture until combined and slightly thickened. Taste and adjust seasoning with salt and pepper.

4. Heat a cast-iron skillet or grill pan over medium-high heat until very hot, about 2 minutes. Lightly brush the cut sides of radicchio quarters with olive oil and season with salt and pepper.

5. Place radicchio quarters cut-side down on the hot skillet and cook for 4-5 minutes without moving, until deeply charred and caramelized. Flip and cook the rounded side for 2-3 minutes until softened.

6. Transfer the charred radicchio to a cutting board and let cool for 2 minutes. Roughly chop into bite-sized pieces.

7. In a large bowl, combine the chopped radicchio and endive leaves. Drizzle with half the vinaigrette and toss gently to combine.

8. Divide the dressed salad among four plates or arrange on a single serving platter. Tear the burrata into chunks and distribute evenly over the salad.

9. Scatter the toasted pine nuts and Parmigiano-Reggiano shavings over the salad. Drizzle lightly with remaining vinaigrette, then finish with fresh parsley and thyme.

Substitutions

• Replace burrata with fresh mozzarella or goat cheese for a firmer texture
• Substitute pine nuts with toasted walnuts or hazelnuts for a different flavor profile
• Use aged balsamic vinegar in place of red wine vinegar for deeper sweetness and complexity
• Swap endive for radicchio leaves of lighter color, or use fresh arugula for a peppery alternative

Tips

• Radicchio can be prepared up to 1 day ahead; store charred pieces in an airtight container and bring to room temperature before serving
• For best results, keep the salad components separate until just before serving to prevent the greens from becoming soggy
• The vinaigrette can be made 2-3 hours in advance and stored at room temperature; whisk again before drizzling
• Choose radicchio heads that are firm and compact with no soft spots or browning

Radicchio salad is a cornerstone of Northern Italian cuisine, particularly in the Veneto region where radicchio di Treviso is considered a prized ingredient. The practice of charring bitter vegetables to balance their assertive flavor reflects Italian cooking philosophy of harmonizing contrasting tastes and textures.

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