Grilled Radicchio with Blue Cheese and Candied Walnuts
This grilled radicchio salad is bursting with flavours and works wonderfully as a winter starter. I usually make this radicchio recipe with 'gorgonzola piccante' but I had an excess of English stilton after Christmas which works equally well.
The unassuming purple and white radicchio is high in fibre, low in calories, and a great source of potassium. I love raw spicy bitter radicchio in salads but radicchio truly shines when it is cooked. I roast, bbq, grill, and even stirfry radicchio. Griddling radicchio in this winter salad recipe will mellow it and bring out a sweet nutty aroma flavour that contrasts with the sharp blue cheese.
What is radicchio?
Often mistaken for red cabbage, radicchio is a type of chicory. It is popular in Italy, where it has been eaten since ancient times. Radicchio is a hardy vegetable and stores well in the fridge for a couple of weeks - just peel off the outermost layers before you use an older head.
Grilled Radicchio with Blue Cheese and Walnuts
Serves 2
Ingredients
1 head of round radicchio (or 2 small radicchio treviso)
100g of strong blue cheese, crumbled
12 walnuts
2 tablespoons honey
Rocket leaves, to garnish
For the dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt & Pepper
Method
Pre-heat the oven to 180C. Place the walnuts in a shallow dish, lined with baking parchment paper, and bake for 10 minutes, tossing after 5 minutes.
Meanwhile, make the dressing by whisking together the lemon juice, mustard, salt, and pepper. Next, slowly whisk in the olive oil until well combined.
Take the walnuts from the oven and cover in the honey and a good sprinkle of salt. Toss to ensure all the walnuts are coated in honey. Return to the oven for a further 10 minutes, checking and tossing after a 5-minute interval. Remove and allow to cool.
Cut the radicchio head into wedges and place on a very note griddle. Carefully turn the radicchio wedges using tongs and arrange them on a platter. Immediately drizzle with the dressing so that the flavours are absorbed and crumble on the cheese so that it melts slightly on the warm radicchio.
Break up the candied walnuts and scatter on the radicchio and blue cheese salad. Season and garnish with rocket leaves. Serve immediately or at room temperature.
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