Charred Radicchio with Orange Hazelnut Crumbs
Quickly charred radicchio gets a bright orange dressing and buttery hazelnut crumbs for a bitter-sweet side.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (69 reviews)
INSPIRED BY
This original side uses high heat to mellow radicchio without losing its appealing bite. Orange and honey soften the bitterness, while hazelnut crumbs make the finished plate feel generous.
Story
Casey likes a vegetable side that brings a little drama to the table without making dinner wait. Radicchio gets smoky at the edges, orange wakes it up, and hazelnuts give every forkful a buttery crunch. Put it beside roast chicken or a simple bowl of beans and let it steal a little attention.
By Casey
Ingredients
- 2 medium heads radicchio, quartered through the core
- 1 tablespoon olive oil
- 1/4 teaspoon fine salt
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/3 cup chopped toasted hazelnuts
- 1/3 cup coarse fresh breadcrumbs
- 1 tablespoon unsalted butter
- 2 tablespoons shaved Parmesan
- 1 tablespoon chopped parsley
Instructions
- Whisk the orange juice, zest, mustard, honey, and a pinch of salt in a small bowl.
- Heat the butter in a small skillet, add the breadcrumbs and hazelnuts, and toast for 3 minutes until golden; set aside.
- Heat the olive oil in a large skillet over medium-high heat and arrange the radicchio cut-side down.
- Cook for 3 minutes without moving, then turn the wedges and cook for 2 minutes until charred and just tender.
- Drizzle the orange dressing over the hot radicchio and turn the wedges once to coat the edges.
- Transfer to a serving platter and finish with hazelnut crumbs, Parmesan, and parsley.
Chef Tips
- Keep the core attached so the radicchio wedges hold together while charring.
- Toast the crumbs separately so they stay crisp against the dressed greens.
- If your radicchio is especially bitter, add another 1/2 teaspoon honey to the dressing.
- Serve immediately because the contrast between warm leaves and crisp crumbs is the point.
Cook's Notes
- **Wedges:** Keep the core attached.
- **Crumbs:** Toast separately for crunch.
- **Dressing:** Taste and balance the bitterness.