Winter salad: grilled radicchio with avocado

It’s been ages since I posted a recipe here – apologies. I’ve been missing it though, and I’m happy I got to make this little winter salad. Radicchio has a delicious bitterness but also a mild nutty flavor that only comes out when it’s grilled or braised. In fact, this article from the New York Times from 1988 (!) says it all – time to eat more radicchio, for sure. Here I combined it with creamy avocado and a tangy lemon-mustard dressing to balance the bitterness and bring out the sweetness. It’s nice to mix the warm grilled radicchio with the fresh ingredients. A little ricotta salata adds some salt but is not absolutely necessary. Same with the almonds – which can be replaced with hazelnuts or even cashews I guess.

grilled radicchio | lucky star anise


Ingredients (for two portions):
One head of radicchio
One avocado
One palm-sized piece of ricotta salata, crumbled
A handful of raw almonds
One lemon
A teaspoon of dijon mustard
One small apple
Olive oil
Salt and pepper

Preparation:
Preheat the oven to 180 degrees C (450 degrees F). Remove the bottom of the stem of the radicchio and cut it into eight wedges. Brush each wedge with olive oil and place them in a pan or on a baking sheet. Roast in the oven for about fifteen minutes, check on them from time to time to make sure the edges don’t brown too much. They should wilt a little but not dry out completely. When they are ready, set them aside to cool off a little.

Cut the avocado and the apple into slices. Chop the almonds roughly and toast them in a pan over high heat without oil for two to three minutes, just to brown them a little.

For the vinaigrette, cut the lemon in half and parse out the flesh into a bowl, catching the juice along with it. Add about three tablespoons of olive oil and the mustard. Season with salt and pepper. Whisk the vinaigrette well with a fork so it emulsifies.

Arrange the roasted radicchio on plates or a serving platter, add the avocado and apple slices and drizzle with the vinaigrette. Sprinkle the toasted almonds and the crumbled ricotta salata on top. Enjoy!

  1. That is one very hearty tasty looking salad *lucky star*! The combination of ingredients make it full flavored and unique. Good to see another post from you!

  2. I love radicchio, even though here in Montreal is not very easy to find it. Your salad looks very very tasty… lemon mustard vinaigrette is intriguing!

    • luckystaranise

      Thanks a lot dear Margherita, yes, it’s also a very Italian thing, no? I used a Meyer lemon for the dressing which was delicious. Hope you’re having a great weekend!

  3. looks beautiful, and sounds delish! i love radiccio and i’ve been trying to find new ways to eat more of it, too.

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