This Grilled Radicchio Salad with Pecorino Romano and the optional poached egg will change you from one of those 'Radicchio's not my thing' people, to a total believer. The heat takes away a bit of the bitterness, the cheese adds a salty note, and the dressing pulls it all together with a hint of sweetness. Go on, try it. We know you're curious!
Whew! After a pancake slaughtering sesh last night, we’re in need of something lighter and involving leafy greens, or in this case, leafy reds. I’m not a huge fan of radicchio, but I buy it from time to time to use as a prop, and I couldn’t possibly let it go to waste. A dive into the depths of the food world on the “internet”🤓 brought me to the concept of grilling salads, so here’s the result: Grilled Radicchio Salad with Pecorino Romano (and a poached egg on top for good measure).
It definitely brought me ‘round to the Radicchio Appreciators Club! It’s an unusual thought for sure, but grilling the radicchio takes off a hint of the bitterness and works really well with the hazelnuts and salty cheese. The dressing has a lot of flavor and just a tad of sweetness from the white balsamic vinegar and honey, tying it together nicely. This would be gorgeous as a side for any meat or fish, but holds its own for lunch if you add an egg and some torn prosciutto pieces. This can be enjoyed whether you’re in winter or able to dine alfresco (lucky you!). xoxo Kirsty
Ingredients for 2 servings
For the dressing:
This makes more than 2 servings but keeps well in the fridge for up to a week.
3 tablespoons (45ml) white balsamic vinegar
5 tablespoons (75ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1 crushed garlic clove
a drop of honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
For the salad:
1 head of radicchio, cored and coarsely chopped
1 handful of baby arugula
3 oz. (85g) pecorino romano, finely grated
1 oz. (1/4 cup or 30g) toasted hazelnuts, roughly chopped
2 poached, or soft boiled eggs, optional
prosciutto, torn into strips, optional
Combine the dressing ingredients in a mason jar, close the lid tightly and shake vigorously. Set aside.
Preheat the broiler. Spread the radicchio and arugula leaves on a baking sheet, drizzle over a couple of tablespoons of dressing, and toss with your hands to coat the leaves.
Broil the salad for about 1 minute. When it starts to wilt, remove it and pile onto your serving plates. Garnish with a generous mound of grated Pecorino Romano. Sprinkle the toasted hazelnuts on top and finish with another drizzle of dressing. Top with a poached, or softly boiled (6 minutes in boiling water) egg, torn prosciutto (if using) and serve with a crusty baguette and a nice glass of wine.
Comments