Seared Radicchio Wedge Salad
By Annie PetitoPublished on March 30, 2021
Time
30 minutes
Yield
Serves 4
Ingredients
Dressing
⅔ cup mayonnaise 2 tablespoons balsamic vinegar 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1 tablespoon extra-virgin olive oil 2 garlic cloves, minced3 anchovy fillets, rinsed, patted dry, and minced1 teaspoon honey ½ teaspoon pepper ⅛ teaspoon table saltSalad
2 tablespoons extra-virgin olive oil 1 head Chioggia radicchio (10 ounces), quartered1 cup walnuts, toasted and chopped1 Honeycrisp apple, peeled, cored, and cut into matchsticks about 1½ inches long2 ounces Parmesan cheese, grated (1 cup)2 tablespoons fresh chives, cut into ½-inch lengthsBefore You Begin
Look for Chioggia radicchio that feels dense and heavy for its size, and remove any wilted outer leaves. Make sure that the oil is shimmering before adding the radicchio to the skillet; if the oil isn't hot enough, the radicchio will be greasy. The core of the radicchio holds the wedges together as they cook, but it's too tough to eat. We prefer a Honeycrisp apple here, but another crisp-sweet variety such as Fuji or Gala will also work.
Instructions
- Whisk all ingredients together in bowl and set aside. (Dressing can be refrigerated for up to 2 days.)
- Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Arrange radicchio wedges cut side down in skillet and cook until undersides are deeply browned and edges are wilted, about 2 minutes. Flip wedges and cook until second cut side is deeply browned, about 2 minutes.
- Arrange radicchio wedges on individual plates, with cut sides facing up. Drizzle each portion with 2 tablespoons dressing. Sprinkle ¼ cup walnuts and one-quarter of apple matchsticks around each wedge. Sprinkle ¼ cup Parmesan over each salad. Sprinkle salads with chives and serve, passing remaining dressing separately.
for the dressing
for the salad
Time
30 minutesYield
Serves 4Ingredients
Dressing
Salad
Ingredients
Dressing
Salad
Ingredients
Dressing
Salad
Why This Recipe Works
For this hearty twist on the classic wedge salad, we use seared radicchio as the base. Quickly cooking a quartered head of radicchio in a hot, oil-slicked skillet deeply browned and slightly softened the vegetable's cut sides while leaving the inner leaves crisp. To complement its bitterness, we paired the radicchio with a creamy, savory dressing; rich toasted walnuts; refreshing and sweet apple matchsticks; and salty Parmesan, making sure that there was plenty of each to balance every bite.
Want more? Read the whole storyBefore You Begin
Look for Chioggia radicchio that feels dense and heavy for its size, and remove any wilted outer leaves. Make sure that the oil is shimmering before adding the radicchio to the skillet; if the oil isn't hot enough, the radicchio will be greasy. The core of the radicchio holds the wedges together as they cook, but it's too tough to eat. We prefer a Honeycrisp apple here, but another crisp-sweet variety such as Fuji or Gala will also work.
Instructions
- Whisk all ingredients together in bowl and set aside. (Dressing can be refrigerated for up to 2 days.)
- Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Arrange radicchio wedges cut side down in skillet and cook until undersides are deeply browned and edges are wilted, about 2 minutes. Flip wedges and cook until second cut side is deeply browned, about 2 minutes.
- Arrange radicchio wedges on individual plates, with cut sides facing up. Drizzle each portion with 2 tablespoons dressing. Sprinkle ¼ cup walnuts and one-quarter of apple matchsticks around each wedge. Sprinkle ¼ cup Parmesan over each salad. Sprinkle salads with chives and serve, passing remaining dressing separately.
for the dressing
for the salad
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