Food & Wine

What's This?
Serving size 6
Total Time


¼ cup plus 2 tablespoons hazelnuts¼ cup fresh lemon juice¼ cup extra-virgin olive oil, plus more for brushing2 Tbsp freshly grated Parmigiano-Reggiano cheese kosher salt freshly ground pepper3 6-ounce heads of radicchio, halved through the core


  1. In a skillet, toast the hazelnuts over moderate heat, shaking the pan, until fragrant, 5 minutes. Transfer the nuts to a clean towel and rub off the skins. Coarsely chop 1/4 cup of the hazelnuts; finely grind the remaining 2 tablespoons of hazelnuts.
  2. In a medium bowl, whisk the lemon juice with the 1/4 cup of olive oil, the cheese and the 2 tablespoons of finely ground hazelnuts. Season the dressing with salt and pepper.
  3. Light a grill. Brush the radicchio halves with oil and season with salt and pepper. Grill over moderately high heat, turning, until the edges are lightly charred, 4 minutes. Transfer to a platter and let cool slightly. Spoon the dressing on top, sprinkle with the chopped hazelnuts and serve.

Image Credit: Fredrika Stjärne
Recipe Courtesy of: Linda Aldredge

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Tags: Vegetarian, Nut, Lemon, Barbecue & Grilling, Skillet

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