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Seared Radicchio with Sherry Vinegar, Blue Cheese and Walnuts

4 Servings

15 minutes

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Radicchio and Belgian endive, members of the chicory family, both have a natural bitterness, but also a subtle sweetness. Charring brings out the sweetness and develops rich, complex flavors. A buttery sweet-sour pan sauce, toasted nuts and salty blue cheese make this dish a knockout.



15 minutes


  • 14

    ounce head radicchio, cut into 4 wedges OR 2 heads Belgian endive (each about 6 ounces), quartered lengthwise

  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces

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Karen L.
November 21, 2022
Beyond the sum of its parts
This was delicious. At first I doubted the charring of the radicchio, thinking it would stick to the pan, but it was released easily. The sauce of the butter, honey, and vinegar, combined with the cheese and nuts was a perfect foil for the bitter greens. Kudos!! Will make again, for sure.
stephanie e.

So delicious and easy to make. I was making it for a salad course tonight for my husband and me but he fell asleep so I had to eat the whole thing! I guess I'll have to make it again for him...

Christine D.

I wanted to love this and I know it was user error but when I got it to char, it was not cooked inside so I think approximate times would have been helpful. It was easy enough though and I had a head of raddichio to use up so mission accomplished!