Williams Sonoma Williams Sonoma Home Pottery Barn Pottery Barn Teen Pottery Barn Kids West Elm Rejuvenation Mark & Graham GreenRow

Radicchio with Hazelnuts and Brown Butter Vinaigrette

Rated 0 out of 5
Be the first to Write a Review

Recipe developer Meredith Hayden, who worked as a private chef in New York City and the Hamptons, says that during the depths of northeastern winters, there are few things in the produce aisles to be excited about—but radicchio is a bright spot. “The vibrant pink and purple hues break up the monotony of drab root vegetables, while the bitter bite pairs perfectly with rich and indulgent winter flavors, in this case brown butter,” she explains. It makes a delicious first course for a winter holiday dinner. Meredith featured this recipe in her first book, The Wishbone Kitchen Cookbook.

Prep Time 20 minutes
Cook Time 7 minutes
Servings 4 to 6

Ingredients

For the brown butter vinaigrette:

  • 1 small shallot, peeled and finely chopped
  • 1 tsp. fresh thyme leaves
  • 1 tsp. honey
  • 8 Tbs. (1 stick) (4 oz./125 g) salted butter, cut into cubes
  • 1/2 cup (2 1/2 oz./75 g) raw hazelnuts, roughly chopped
  • 3 Tbs. cider vinegar
  • Kosher salt

For the salad:

  • 5 medium heads radicchio, preferably a mix of several varieties, leaves separated
  • Flaky salt and freshly ground pepper
  • 6 black Mission or green figs, halved and/or quartered

Directions

To toast the hazelnuts and make the vinaigrette, in a medium heatproof bowl, combine the shallot, thyme and honey. Set a fine-mesh sieve over the top and set aside.

In a fry pan over medium-low heat, melt the butter. Cook, stirring occasionally, until it begins to foam, about 5 minutes. Add the hazelnuts and continue cooking and stirring until the butter browns, about 2 minutes more.

Strain the brown butter through the sieve into the bowl with the shallot, thyme and honey. Transfer the toasted hazelnuts to a plate to cool. Whisk the shallot mixture until the honey is dissolved, then whisk in the vinegar and 1/4 tsp. kosher salt.

To assemble the salad, place the radicchio in a large bowl and drizzle with enough vinaigrette to coat. Add a sprinkle of flaky salt and a few cracks of pepper and toss to coat.

To serve, layer half of the radicchio on a serving platter. Scatter with some of the figs and hazelnuts and repeat the layering. Spoon over extra vinaigrette and serve the rest on the side. Serves 4 to 6.

Hot Tip: You’ll want to serve this right away because the butter in the dressing will solidify as it cools. If you prep the dressing ahead of time, just reheat it in the microwave for 15 to 30 seconds until the butter melts. The dressing can be stored in the fridge in a tightly covered container for up to 1 week.

Adapted from The Wishbone Kitchen Cookbook by Meredith Hayden (Ten Speed Press, 2025)

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 11ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;