Warm salad of caramelized grapes and charred radicchio tossed with toasted hazelnuts, shaved Parmesan, and bright vinaigrette.
Roast the grapes and radicchio on the same pan but in separate sections so flavors don't mingle until assembly. Toast hazelnuts just until fragrant and lightly golden; they continue to cook slightly after removal from heat.
Assemble the salad while grapes and radicchio are still warm so they absorb the vinaigrette. If Parmesan is very cold, let it sit at room temperature for 5 minutes before shaving for easier peeling.
Ingredients
Scale
Measurement units
- 2 cups red grapes
- 1 head radicchio
- ¾ cup hazelnuts
- 2 oz Parmesan cheese (block, for shaving)
- 5 tbsp extra-virgin olive oil (3 tablespoons plus 2 tablespoons, divided)
- 2 tbsp balsamic vinegar
- ½ tsp Dijon mustard
- 1 small shallot
- salt (to taste)
- black pepper (to taste)
Ingredients
Scale
Measurement units
- 2 cups red grapes
- 1 head radicchio
- ¾ cup hazelnuts
- 2 oz Parmesan cheese (block, for shaving)
- 5 tbsp extra-virgin olive oil (3 tablespoons plus 2 tablespoons, divided)
- 2 tbsp balsamic vinegar
- ½ tsp Dijon mustard
- 1 small shallot
- salt (to taste)
- black pepper (to taste)
Instructions
Toast the hazelnuts
Heat a small dry skillet over medium heat.
Add hazelnuts (¾ cup) and toast, stirring often, until fragrant and light golden, about 5–7 minutes.
Transfer to a plate to cool.
Equipment: small dry skillet
Prepare the vinaigrette
In a small bowl, whisk together balsamic vinegar (2 tablespoon), Dijon mustard (½ teaspoon), and 1 minced shallot (1 small).
Slowly whisk in extra-virgin olive oil (3 tablespoon) until emulsified.
Season with salt and pepper to taste.
Equipment: small bowl or jar, large mixing bowl
Roast the grapes and radicchio
Preheat the oven to 425°F.
On a sheet pan, toss 2 cups halved red grapes (2 cups) with extra-virgin olive oil (2 tablespoon), salt, and pepper; spread in one section.
Toss 1 head radicchio cut into 1-inch wedges with extra-virgin olive oil (2 tablespoon), salt, and pepper; spread in another section of the pan.
Roast until the grapes are blistered and caramelized and radicchio is charred at the edges, about 15–18 minutes.
Equipment: sheet pan or rimmed baking sheet
Assemble the salad
Transfer the warm roasted grapes and radicchio to a large mixing bowl.
Pour the vinaigrette over the warm vegetables and toss gently to coat.
Add the toasted hazelnuts and toss again.
Using a vegetable peeler or microplane, shave Parmesan cheese (2 ounce) over the salad.
Taste and adjust seasoning with salt and pepper.
Equipment: vegetable peeler or microplane, large mixing bowl, small bowl or jar
Serve
Divide the salad among four plates and serve immediately while still warm.
Before you cook
Cook notes
- • Roast the grapes and radicchio on the same pan but in separate sections so flavors don't mingle until assembly.
- • Toast hazelnuts just until fragrant and lightly golden; they continue to cook slightly after removal from heat.
- • Assemble the salad while grapes and radicchio are still warm so they absorb the vinaigrette.
- • If Parmesan is very cold, let it sit at room temperature for 5 minutes before shaving for easier peeling.
- • This salad is best served immediately after assembly, while the vegetables retain warmth and the hazelnuts stay crisp.
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