1 Star2 Stars3 Stars4 Stars5 Stars 0

Charred Radicchio Salad

By Chef Marisa Ford


1/4 c pepitas or pumpkin seeds
2 small heads radicchio, quartered
2 T extra virgin olive oil
sea salt to taste
2 c mixed salad greens
1/3 c Hilary's Beet Vinaigrette
zest from 1 lemon
2 T fresh mint, thinly sliced
freshly ground pepper


Preheat oven to 350 degrees F. Place pepitas on a baking sheet and toast until they begin to lightly brown and pop. This takes approximately 3-5 minutes. Stay close to the oven when toasting the seeds because they can burn quickly. Next turn the oven to the broil setting, and cut the radicchio heads into quarters. Place the quarters on a baking sheet and drizzle with olive oil and a pinch of salt. Place under the broiler and cook for approximately 10 minutes or until the edges are crisp and slightly charred. While they are broiling, begin preparing the salad by placing a bed of mixed greens on each plate. Next, place two quarters of the charred raddichio on top of the greens and then drizzle with Hilary's Beet Vinaigrette. Then top with toasted pepitas, lemon zest, sliced mint, and salt and pepper.

Questions? Or want to let us know how this recipe worked for you? Leave a comment!