Charred radicchio wedges, a vinaigrette with a bite, and crunchy sweet pomegranate make this radicchio wedge salad one for the winter months. A quick char helps cut through the bitterness that radicchio is known for, and the tangy/sweet/spicy horseradish dressing is incredibly light and flavorful.
A good wedge salad is always a hit and this one is tasty and elevated. Ready in 10 minutes, this radicchio wedge salad recipe is extra easy and perfect for any kind of holiday gathering. And I really do mean any kind, since this salad is all-diet-types-friendly.
- keto and low-carb friendly
I’m all for keeping the stress levels low when it comes to holiday meal prep, and this beautiful wedge salad is a stunner with minimal effort.
what is radicchio?
Similar to red cabbage in appearance, but a tad smaller and not as thick and waxy, radicchio (rad-ee-key-oh) is in fact a type of chicory. It’s sometimes referred to as Italian chicory, and is known for its deep burgundy color and distinct bitterness.
Cooking (as well as soaking radicchio in water) will help temper that bitter taste and give the vegetable more sweetness, which is why I like charring the radicchio wedges.
Low in carbs and natural sugars, and also high in antioxidants and vitamins (specifically vitamin K), radicchio is a wonderful keto-friendly vegetable to incorporate into your meals.
let’s make a radicchio wedge salad
This wedge salad recipe is so easy and results in a beautiful, colorful salad. The deep wine color of the radicchio browns a bit when it is charred, but don’t worry- it still peeks out through the leafy layers.
One of the things I love about this salad is that you can modify it however you wish. The horseradish dressing is sweetened with pure monk fruit extract, but if you don’t have it, you can easily use about 1 tablespoon of keto-friendly maple syrup or sweeten with stevia drops to taste. Other paleo-friendly (but not low-carb) substitutions include maple syrup and agave.
Add toppings however you like- I chose pomegranate arils for a wintry, holiday, monochromatic feel, but we’ve also enjoyed this salad with blueberries. Apples or pears also work, if you’re less concerned about the carb/sugar count.
And as for the nuts- really, any will do here. I like sliced almonds because they’re not too heavy, but chopped pecans or walnuts would be just fine too.
This salad serves 6-8, depending on the serving size, of course. I use two heads of radicchio, so if you’d like to scale down, you can easily do that by preparing only one head.
For this radicchio wedge salad recipe, you will need the following:
- extra virgin olive oil
- chopped shallot
- prepared horseradish (cream based or not, your preference)
- monk fruit extract (I use llinea monk fruit)
- stone ground mustard or Dijon mustard
- white wine vinegar
- sliced almonds
- pomegranate arils
- chopped parsley
Note: Radicchio goes well with bold flavors, so other toppings that are sure to be amazing include: bacon crumbles, pancetta, parmesan, and blue cheese.
This one is ridiculously easy. Cut the radicchio, sear the wedges, and make the vinaigrette. There’s not a whole lot of prep involved, and you could easily blitz together the vinaigrette while the radicchio is in the pan.
- Cut the radicchio. Peel off the outer leaves of the radicchio head (they will often look discolored and wilted). Trim a thin layer off the base of the radicchio head, then cut each head lengthwise, through the core, then again into quarters.
- Char the radicchio wedges. Heat a skillet over medium heat. Pour 1 tablespoon of olive oil into the pan and heat it for about 1-2 minutes. Place each of the radicchio wedges into the skillet, cut-side down, and cook for 1-2 minutes to char. Turn the radicchio to cook the opposite cut side for 1-2 minutes. Once the leaves look slightly browned, remove the wedges from the pan.
- Make the horseradish dressing. In a small blender or food processor, combine the chopped shallot, horseradish, olive oil, monk fruit extract, mustard, white wine vinegar, and salt. Blend until it’s smooth, about 2 minutes. Arrange the radicchio wedges on a platter and top with the dressing, pomegranate, chopped parsley and sliced almonds (or save the dressing to serve on the side).
tips for radicchio salad
- When cutting and searing the radicchio, be careful to leave the wedge in tact. A few outer leaves may disconnect, which is fine. Using tongs to turn the radicchio in the pan seems to be the easiest way for me.
- Do not overcook the radicchio or it will end up soft instead of crisp on the inside. A quick 1-2 minute sear in the pan is all you want.
- Store leftover salad in an air-tight container in the fridge for up to 2 days, preferably without dressing. The horseradish dressing will keep in the fridge for up to 10 days.
This lovely salad is the perfect wintertime keto salad recipe, and better yet, it’s a breeze to make!
On that note, it’s the last recipe here on Stem and Spoon for 2020. It’s been a YEAR and thanks for following along. I hope you’re well, healthy, and hopeful for the year ahead. I certainly am and I have some yummy recipes coming your way. Any suggestions or requests? Do share, I’d love to hear them. 🙂
Cheers to the new year, my friends!
*This post contains Amazon affiliate links. I earn a small commission (at no extra cost to you) when you purchase something from one of those links. I will always recommend brands and products that I use and love. Thank you for supporting Stem and Spoon! -Abby
more keto salad recipes you will love
- Brussels sprouts and kale salad with maple bacon vinaigrette. Bacon and Brussels forever.
- Want a salad with all the yummy things? This keto Cobb salad is my go-to, and is jam-packed with delicious, flavorful ingredients and topped with a 5-minute ranch dressing that is AMAZING.
- Roasted cauliflower salad + citrus tahini dressing. Spicy, sweet, creamy and crunch all in one? You’ll need seconds for sure.
- 1/3 cup + 1 tablespoon extra virgin olive oil
- 2 radicchio heads
- 1/2 medium shallot, chopped
- 2 tablespoons prepared horseradish (adjust to taste)
- 1/8 teaspoon liquid monk fruit extract (see notes for substitutions)
- 1 tablespoon stone ground mustard (Dijon is fine too)
- 3 tablespoons white wine vinegar
- pinch of salt
- 1/4 cup pomegranate arils
- 1/4 cup sliced almonds
- 1-2 tablespoons chopped parsley
- Prepare the radicchio heads by peeling away any outer leaves that are browned, wilted or discolored. Trim a thin layer off the base of the radicchio head, then cut each head lengthwise, through the core, then again into quarters. You will end up with 8 quarters total.
- Heat a skillet over medium heat. Pour 1 tablespoon of olive oil into the pan and heat it for about 1-2 minutes. When hot, place about 4-5 of the radicchio wedges into the skillet (as many as you can comfortably fit in the pan), cut-side down, and cook for 1-2 minutes. When slightly brown, turn the radicchio to cook the opposite cut side for 1-2 minutes. Remove the wedges from the pan and char the remaining wedges.
- In a small blender or food processor, combine olive oil, chopped shallot, horseradish, monk fruit extract, mustard, white wine vinegar, and salt. Blend until it's smooth, about 2 minutes.
- Arrange the warm radicchio wedges on a platter and top with the dressing, pomegranate, chopped parsley and sliced almonds (or save the dressing to serve on the side). The salad can be served warm or at room temperature.
Radicchio goes well with bold flavors, so other toppings that are sure to be amazing include: bacon crumbles, pancetta, parmesan, and blue cheese.
Adjust the horseradish dressing recipe to taste- more horseradish for more of a bite, more monk fruit if you'd like it sweeter, more vinegar for tartness, etc.
Pomegranate can be substituted for blueberries or even chopped apple or pear (note that apple and pear contain slightly more natural sugars and carbs).
I prefer pure monk fruit extract for this dressing, but if you'd like to substitute, you can use stevia drops to taste, or about 1 tablespoon of keto-friendly maple syrup. Regular maple syrup or agave will also work if you are paleo.
Store leftover salad in an air-tight container in the fridge for up to 2 days, preferably without dressing. The horseradish dressing will keep in the fridge for up to 10 days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 51Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 36mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
This nutritional information is approximate and is provided for convenience as a courtesy.