Roasted radicchio wedges

These roasted radicchio wedges are my take on a classic wedge salad, but with radicchio instead of iceberg lettuce, of course! The best part of this salad is the mixture of textures: You get the crispy from the radicchio, creamy from the dressing, and extra crunch from the hazelnuts.

Flavor-wise these wedges are bold. Radicchio is a bitter vegetable, but stands up against the tangy blue cheese. Not a fan of blue cheese? I’d try this with ranch, but the nice part about making your own homemade blue cheese dressing is that you can control the strength and amount of the blue cheese you use. Blue cheese isn’t for everyone, but if you love it then you’ll love this salad.

Yield: 4 servings

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Roasted radicchio wedges

ingredients:

• 1 small head of radicchio
• 4 tablespoons blue cheese
• 1/2 cup sour cream
• 2 tablespoons mayo
• 2 tablespoons lemon juice
• 1/2 lemon, zest
• 2-3 tablespoons hazelnuts, roughly chopped

instructions:

How to cook Roasted radicchio wedges

1. Pre-heat your oven to 400 degrees Fahrenheit.
2. Core and cut the radicchio into 4 equal wedges. Remove the tougher outer leaves, then place the wedges on a baking sheet lined with parchment paper. Drizzle the wedges with olive oil and a generous sprinkle of salt.
3. Roast the radicchio in the oven for 20 minutes, until the wedges soften and crisp up on the outside.
4. While the wedges roast, make the blue cheese dressing. Combine the blue cheese, sour cream, mayo, lemon juice and lemon zest in a bowl. Finish the blue cheese dressing with a pinch of salt and plenty of freshly cracked black pepper.
5. Once you remove the radicchio from the oven, you can toast the hazelnuts on the same baking sheet. Watch closely to prevent the nuts from burning. They’re typically ready to go once you start to smell them!
6. Serve each radicchio wedge with a generous drizzle of blue cheese dressing and a sprinkle of the toasted hazelnuts.

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