Radicchio Salad with Chives and Hazelnuts

5 from 2 votes

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Radicchio Salad with Chives and Hazelnuts

Radicchio Salad with Chives and Hazelnuts

A delicious and satisfying radicchio salad with chives and hazelnuts! The crunchy radicchio paired with the nuttiness of the hazelnuts, tossed together with a beautiful and tangy Dijon vinaigrette is just magical. You can make this salad in one large bowl, dressing and all, or make your dressing ahead of time, and toss all together when it’s time to serve.

If you’re looking for another chicory recipe, be sure to check out our Radicchio and Endive Salad with Miso Dressing!

Radicchio Salad with Chives and Hazelnuts

What ingredients do you need for this radicchio salad recipe?

Radicchio: Which is part of the chicory family! It tastes bitter (in a good way!), and is super crunchy. Paired with a simple dijon sherry vinaigrette, it is just perfect. You can substitute with any type of chicory available to you such as endives or chioggia.

Chives: I love the flavor chives bring to a salad, so earthy, garlicky and oniony. Its everything I love in a salad.

Hazelnuts: For a great crunchy element, I love toasted hazelnuts, they add nuttiness, richness and even more crunch to this salad.

Dijon Sherry Vinaigrette: Just a simple, classic dressing with sherry vinegar, honey, Dijon mustard, salt and pepper, streamed in with extra-virgin olive oil. You can opt to substitute any other vinegar, though, like red wine vinegar or white wine vinegar.

Radicchio Salad with Chives and Hazelnuts

Instructions to make this recipe

In a large mixing bowl or serving bowl, make your Dijon Sherry Vinaigrette

Add in sherry vinegar, honey, Dijon mustard, salt, and pepper. Whisk to combine. 

Slowly start streaming in your olive oil, while whisking, to emulsify your dressing. It should be completely combined and almost creamy where there are no olive oil streaks.

Prepare your Salad

Add in your radicchio, red butter lettuce, toasted hazelnuts, and finely chopped chives, directly into the large mixing bowl. Give it a big toss until completely combined. Serve with any additional chopped chives and hazelnuts on top.

Note: If you are making this ahead of time, prepare your dressing in a separate small mixing bowl and set aside in the fridge until ready to toss with your salad in the large bowl.

Radicchio Salad with Chives and Hazelnuts

Tips, Tricks and Substitutions

Can you eat radicchio raw in a salad? Yes, absolutely! Keep it mind that radicchio is bitter when eaten raw, so if that’s not a flavor you like in lettuce, then you may not like it raw. I like to toss with a tangy sauce to bring down the bitterness and balance out the flavors.

What are some other vegetables I can add to this recipe? Oranges would be lovely, or any other citrus segments like lemon or grapefruit! Thinly sliced red onion, shaved sweet apples, pomegranate arils, herbs like parsley, or avocado would work great here.

Can I add cheese to this recipe? This recipe is dairy-free! But you can opt to add any of your favorite cheese like shredded parmesan cheese or pecorino cheese. Shaved manchego cheese would also be lovely here!

What pairs well with radicchio? Mains like steak, roasted chicken, or lamb meatballs are all great pairings. Check out our favorites below:

Radicchio Salad with Chives and Hazelnuts

Check out the below salad recipes for more inspiration!

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Radicchio Salad with Chives and Hazelnuts
5 from 2 votes

Radicchio Salad with Chives and Hazelnuts

A delicious and satisfying radicchio salad with chives and hazelnuts! Crunchy radicchio paired with the nuttiness of the hazelnuts.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 4

Equipment

Ingredients 

  • 1 tablespoon Sherry vinegar
  • ½ tablespoon honey
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 medium head of radicchio, halved, cored, leaves separated, gently torn into bite-sized pieces
  • 1 medium head of red butter lettuce, leaves separated, gently torn into bite-sized pieces
  • 1/2 cup finely chopped toasted hazelnuts, plus more to top
  • 2 tablespoons finely chopped chives, plus more to top

Instructions 

  • In a large mixing bowl or serving bowl, make your Dijon Sherry Vinaigrette: Add in sherry vinegar, honey, Dijon mustard, salt, and pepper. Whisk to combine.
  • Slowly start streaming in your olive oil, while whisking, to emulsify your dressing. It should be completely combined and almost creamy where there are no olive oil streaks.
  • Prepare your Salad: Add in your radicchio, red butter lettuce, toasted hazelnuts, and finely chopped chives directly into the large mixing bowl. Give it a big toss until completely combined. Serve with any additional chopped chives and hazelnuts on top. You can serve directly from the mixing bowl/serving bowl, or transfer to a platter to serve.

Notes

If you are making this ahead of time, prepare your dressing in a separate small mixing bowl and set aside in the fridge until ready to toss with your salad in the large bowl.
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