Roasted Radicchio Wedge Salad
This Roasted Radicchio Wedge Salad is a new take on a classic restaurant dish. Radicchio is roasted until just tender, then topped with balsamic glaze, walnuts, blue cheese and parsley.
![White plate topped with wedge of roasted purple radicchio, topped with cheese, nuts and herbs.](jpg/roasted-radicchio-wedge-salad-3-1-660x988.jpg)
I am not the type of person that goes to the grocery store without a plan (especially now). I have a buttoned up, triple-checked-for-accuracy grocery list divided into separate “work” and “personal” columns, in order of where each item is located in the store.
Specific brands of products and sizes/varieties of fruits and vegetables are noted. On the back of the list is a meal plan for the week, outlining which entree and side dishes we will eat each night.
There is one exception to this meticulousness. Sometimes while meal planning, I find myself thinking, “I can’t eat any more butternut squash noodles or maple brussels sprouts – I need to find a new vegetable to make. But wait a minute, what types of vegetables are there, even?”
My mind literally draws a blank as to what types of vegetables are even available for consumption, so I’ll just write on the meal plan (and corresponding grocery list) “TBD Vegetable.”
This is the one thing I don’t have mulled over and planned for before arriving at the store. I know. Living right on the edge.
So yeah, there are actually tons of vegetables that I routinely overlook. Instead of grabbing green beans and tomatoes or carrots for honey roasted carrots and getting in and out of the store as quickly as possible, lately I’ve been taking a few moments to study all the types of produce available.
This time around, I saw a head of radicchio that looked particularly inviting, so I dropped it in my cart, destined for a roasted radicchio recipe.
![Wedge of radicchio topped with balsamic glaze, nuts, cheese and herbs.](jpg/roasted-radicchio-wedge-salad-4-1-660x989.jpg)
What is radicchio?
Radicchio is a member of the chicory plant family. It’s sometimes called “Italian chicory” because it is used quite often in Italian cooking.
It is grown and sold as a head – it resembles a head of red cabbage at the store. It has a spicy and bitter taste, which is mellowed out a little bit by cooking.
It can be eaten raw, as part of a salad, like my Christmas Salad recipe. Generally, it is mixed with other types of greens that are less bitter, to balance the flavor. Cook’s Illustrated gives some good tips on taking the bite out of radicchio (making it less bitter) if you’d like to try it raw at some point.
But personally, I prefer grilled radicchio or this roasted radicchio recipe.
![Roasted radicchio wedge salad on white plate, with small bowls of nuts, cheese and herbs nearby.](jpg/roasted-radicchio-wedge-salad-1-660x989.jpg)
How to cook radicchio:
Evidenced by my roasted broccoli with lemon and roasted corn salad, I’m a huge fan of roasted vegetables of nearly all kinds. And this roasted radicchio recipe is a really nice change of pace, once in awhile.
To start, cut your head of radicchio into quarters. Then, use a paring knife to cut out the core from each quarter (the core is tough and not all that appetizing).
Next, simply place the wedges on a rimmed baking pan and drizzle them with olive oil, and sprinkle them with salt and pepper.
Roast at 400 degrees for 12 to 15 minutes or until the radicchio is JUST tender, but not mushy (I like to call this tender-crisp).
![Wedge of Italian chicory topped with balsamic glaze, nuts, cheese and herbs.](jpg/roasted-radicchio-wedge-salad-5-1-660x988.jpg)
Serve this roasted radicchio recipe like a wedge salad!
Have you ever had a classic wedge salad? It’s such an old school dish, but I still regulary see it on the menu at steakhouses. It’s a big wedge of iceberg lettuce topped with bacon in oven, tomatoes, onions and blue cheese dressing.
There’s something about this salad that is alluring for sure, but I think we can do better. Let’s make it with roasted radicchio and update the ingredients a little.
So, while the radicchio is roasting, you’ll have time to whip up an old culinary school / restaurant standby: balsamic glaze.
You may want to make a double batch, because not only is this balsamic glaze perfect for this radicchio recipe, it’s great on literally ANY vegetable, including balsamic asparagus, and also drizzled over steak lettuce wraps.
When the radicchio wedges come out of the oven, top them with the balsamic glaze, along with some crumbled blue cheese (I had some left over from a batch of blue cheese mashed potatoes I made last week), walnuts and parsley.
You can also use citrus salad dressing for this salad instead of balsamic glaze, if you’re not into balsamic.
If you have extra blue cheese after making this recipe, sprinkle it over some healthy buffalo chicken dip.
![Roasted radicchio wedge topped with cheese, nuts, herbs and glaze.](jpg/roasted-radicchio-wedge-salad-2-660x989.jpg)
![White plate topped with wedge of roasted purple radicchio, topped with cheese, nuts and herbs.](jpg/roasted-radicchio-wedge-salad-3-1-720x720.jpg)
Roasted Radicchio Wedge Salad
This Roasted Radicchio Wedge Salad is a new take on a classic restaurant dish. Radicchio is roasted until just tender, then topped with balsamic glaze, walnuts, blue cheese and parsley.
Ingredients
- 1 large head radicchio, quartered and cored
- 2 tablespoons extra virgin olive oil
- Kosher salt and ground black pepper
- 1/2 batch Balsamic Glaze
- 1/3 cup crumbled blue cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 400 degrees F. Place radicchio on rimmed baking pan; drizzle with oil and sprinkle with salt and pepper. Transfer to oven and cook 12 to 15 minutes or until radicchio is tender-crisp.
- Divide radicchio wedges between serving plates. Drizzle with balsamic glaze and sprinkle with blue cheese, parsley and walnuts. Serve immediately.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 181Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 8mgSodium: 285mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 4g
Loved this recipe. I used airfryer grill. Drizzled w/avacado oil for high heat. When done, topped w/scallions, chopped cucumber, grape tomatoes, chopped pecans & goat cheese. Lightly Drizzled w/ balsamic vinegarette & balsamic glaze! Sooo yummy 😋
Sounds delicious. Thanks for stopping by, Lorrie!
This salad sounds like a real winner! I have actually always avoided restaurant wedge salads, and from your description I now know why… 🙂 I’ve long been one for simple salads (my husband likes them with lettuce, tomatoes and cucumber only), served with vinegar and oil dressing. But I’ve made your great green salad with miso dressing a couple of times and really enjoyed it, and I think I’ll have to try this one, too. Since I’m not sure I’ve ever seen a large head of radicchio before, can you give me an idea of what the diameter of yours was? Thanks. (That would make life easier when said husband does the grocery shopping.)
Hi Susan – I would say the head of radicchio I used was about 4 inches in diameter. Have a great weekend!
This salad looks so pretty and delicious! My husband is a huge lover of wedge salads so I know he would go crazy over this.
I love wedge salads and NEVER make them. This is on my list to try soon. So bright and delicious!
Thanks so much, Milisa! I never really think to make wedge salads either, but that might have to change after this. Especially because they are so darn easy. You don’t even have to chop the lettuce! Literally just quarter it! haha.
I am a grocery planner too and I HATE it!! Ugh meal planning is like the bane of my existence. Food blogging is totally my calling 🙂 Salad looks awesome Lori!
Haha yeah, one of the nice things about blogging is that your “meal plan” is kind of determined by blog work each week! But ugh, figuring out WHAT ingredients I need for each recipe and making a list? Yes, it’s the bane of my existence as well!
This sounds like a very nice change from your average veggie preparation. I wish I could get you to wave your magic wand over me to get my grocery list as meticulous as yours is. I am forever forgetting to put certain ingredients on my list – I just don’t see them when I’m reading through a recipe.
I’m mostly prone to just assuming I *always* have plenty of flour, sugar, eggs, etc. Then going to make a dessert and realizing I have 2 teaspoons of sugar in the whole house. Doh! That’s my one downfall when it comes to the never-ending grocery struggle 😉
What a great way to prepare radicchio! It’s perfect with balsamic reduction sauces and blue cheese. OK, now I’m really hungry.
Thanks so much, Susan! Hope you’ve been well!
Thank you for sharing, Lori. I truly wish that I was as meticulous as you when grocery shopping. I always forget something. This wedge salad is so bright and colorful. The flavors work really well together, too.
Oh, don’t worry – I’m prone to forgetting an item here or there, too. Or worse yet, getting home from the store and running out of dish soap 5 minutes later? Yeah, THE WORST! haha.
Yum!! The salad looks so fresh and simple to prepare. The radicchio is gorgeous!
Thanks so much, Mary. Radicchio is just so photogenic, in my opinion. I love it!