Grilled Radicchio with Lemon-Hazelnut Dressing


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 

Grilled Radicchio with Lemon-Hazelnut Dressing
Photo: © Fredrika Stjärne
Total Time:
35 mins


  • 1/4 cup plus 2 tablespoons hazelnuts

  • 1/4 cup fresh lemon juice

  • 1/4 cup extra-virgin olive oil, plus more for brushing

  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese

  • Kosher salt

  • Freshly ground pepper

  • Three 6-ounce heads of radicchio, halved through the core


  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.

  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.

  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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