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With smoky radicchio, toasted hazelnuts, Parmesan cheese and a bright, lemony dressing, this super-simple salad tastes like more than the sum of its parts. Slideshow: Vegetarian Grilling Recipes 

Linda Aldredge
August 2013

Gallery

Credit: © Fredrika Stjärne

Recipe Summary

total:
35 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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