Gratinated radicchio, hazelnuts, and scamorza salad
- Gluten Free
- Vegetarian
- Energy Kcal 246
- Carbohydrates g 2.9
- of which sugars g 2.9
- Protein g 8.9
- Fats g 22.1
- of which saturated fat g 4.59
- Fiber g 4.6
- Cholesterol mg 20
- Sodium mg 343
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 5 min
- Serving: 4
- Cost: Low
PRESENTATION
Gratinated radicchio salad is a cozy dish from the Veneto region in Northern Italy, where the culinary traditions are as rich as the landscapes. This warm radicchio salad really flips the whole salad concept on its head, trading the usual cool crunch for a warm, inviting mix. Featuring tender baby radicchio, creamy scamorza cheese, and a good handful of hazelnuts, it's got a mix of flavors and textures that feel like a warm hug in autumn. I mean, everything spends a bit of time in the oven, letting the scamorza melt beautifully into the leaves—making the radicchio moist and mellow, with the edges sometimes turning a bit crispy. And the hazelnuts? Toasted to perfection. Super tasty. Plus, fresh sage leaves bring in that earthy, aromatic note you’d expect from Northern Italian cooking.
In Veneto, these ingredients really shine as the weather cools, offering a fresh twist on classic Italian salads by baking or gratinating instead of serving them cold. It's pretty much a regional favorite, like the radicchio salad with scamorza or the radicchio salad with hazelnuts—a common sight on dinner tables across Veneto and nearby regions, especially during fall when radicchio is everywhere. The way the golden cheese stretches and mingles with the radicchio’s natural tangy bite is something different. Seriously good. Some call it a gratinated radicchio salad, others might refer to it as a baked radicchio salad or just an Italian radicchio dish.
It works beautifully as a starter, maybe as a radicchio appetizer, or as a cozy side dish alongside roasted meats or pastas. This dish feels special—the sweet edge from the nuts, the savory cheese, and the fresh, slightly bitter greens all come together in a way that's really, really comforting. It's the kind of food that turns a regular dinner into a little celebration, especially when you savor that first forkful of melting scamorza and sage-scented radicchio. Whether you’re enjoying it with family or friends, this salad is sure to make any meal feel extra special. And here's the thing: you can't go wrong with it.
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- INGREDIENTS
- Radicchio 3 ½ cups (300 g) - baby quality
- Hazelnuts ½ cup (80 g) - peeled
- Smoked scamorza cheese 2.8 oz (80 g)
- Extra virgin olive oil to taste
- Sage to taste
- Nutmeg to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Gratinated radicchio, hazelnuts, and scamorza salad
To prepare the gratinated radicchio, hazelnuts, and scamorza salad, start by chopping the hazelnuts 1 and grating the scamorza 2. Wash, remove the base and outer leaves, then cut the radicchio in half 3;
then divide it into 4-6 wedges, depending on the size 4. Transfer to a bowl and season with oil 5, salt 6, and pepper to taste.
Season with nutmeg 7 then mix everything together 8. Take 4 oven-safe dishes, brush the base with oil 9.
Place the radicchio wedges inside them 10. Sprinkle the surface with grated scamorza 11, and distribute the hazelnuts 12
and a few sage leaves 13. Oil the surface again 14, then place in a preheated oven on grill mode at 430°F for 5 minutes, just enough time to gratinate the cheese and toast the hazelnuts 15. Enjoy your gratinated radicchio, hazelnuts, and scamorza salad while it's hot.