Warm Radicchio Salad with Mustard Vinaigrette

November 11, 2021

This salad celebrates both the unique bitterness of raw radicchio and the sweeter nuttiness that takes shape when the leaves are deeply charred. Paired with a mustard vinaigrette, this easy salad can be a simple yet elegant addition to any meal. Jewels of crunchy radish and fuyu persimmon make this a delightful fall dish. 

Serves 1-2


1 small head radicchio

1 fuyu persimmon, washed, peeled, and chopped into bite-sized pieces

2-3 radishes, washed and chopped 

1 tsp chopped parsley

Olive oil 


For the vinaigrette

1 clove garlic, minced, 

2 tsp. Grainy mustard 

1 tbsp. Apple cider vinegar

2 tbsp. Olive oil 



  1. Split the radicchio in half and then in quarters. Core the stem from two of the quarters, but not the other two, in order to keep two wedges intact. 
  2. Pull apart the leaves from the cored half and set aside in a large bowl. 
  3. In a large skillet or cast iron pan, heat olive oil. 
  4. Once the oil is hot, place the two intact wedges of radicchio in the hot oil. Leave them in the pan for a minute or two to get a nice color on the cut side. 
  5. Flip the wedges with tongs or a spatula to brown the other side.  
  6. Remove from the heat and salt liberally. 
  7. Once cool enough to touch, carefully cut the tough core from the center of each wedge.
  8. Whisk together the ingredients for the dressing. 
  9. On a large plate, arrange the charred leaves with the fresh ones, layering the leaves and tucking in pieces of radish and persimmon. Liberally spoon the dressing over the salad, and sprinkle with a bit of chopped parsley. 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc

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