Active Time
N/A
Total Time
35 MIN
Yield
Serves : 6
© Fredrika Stjärne

How to Make It

Step 1    

In a skillet, toast the hazelnuts over moderate heat, shaking the pan, until fragrant, 5 minutes. Transfer the nuts to a clean towel and rub off the skins. Coarsely chop 1/4 cup of the hazelnuts; finely grind the remaining 2 tablespoons of hazelnuts.

Step 2    

In a medium bowl, whisk the lemon juice with the 1/4 cup of olive oil, the cheese and the 2 tablespoons of finely ground hazelnuts. Season the dressing with salt and pepper.

Step 3    

Light a grill. Brush the radicchio halves with oil and season with salt and pepper. Grill over moderately high heat, turning, until the edges are lightly charred, 4 minutes. Transfer to a platter and let cool slightly. Spoon the dressing on top, sprinkle with the chopped hazelnuts and serve.

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