Serves a Crowd

Radicchio Salad with Toasted Hazelnuts and Capers

March  5, 2014
2 Ratings
  • Serves 2
Author Notes

When I eat, I like to hit lots of flavor and texture notes and to create harmony on a plate. In this salad, the bitter crunch of the radicchio is nicely offset by the creamy crumbled egg and sweet toasted nuts, and further complemented by the zing of capers and dressing. This salad had me wanting seconds, and then thirds…. If you can't believe it, make this easy dish and see for yourself. —Melina Hammer

What You'll Need
  • 1 handful hazelnuts
  • 1 shallot, minced
  • 1 teaspoon grainy mustard
  • 1 teaspoon honey
  • Sherry vinegar
  • Good olive oil
  • 1 head radicchio
  • 2 free-range eggs, hard-boiled and chopped
  • 1 handful capers, soaked and patted dry
  1. In a dry skillet, lightly toast the hazelnuts for a few minutes, then place them between layers of parchment paper and wipe them of their skins. You may want to do this in rounds, as some will release easier than others. Discard the skins from the paper to keep things tidy as you go.
  2. Gently crush nuts by pressing on them with the flat side of a knife. Return nuts to skillet and toast again until they become fragrant, about 3 to 5 minutes.
  3. Whisk together the minced shallot, mustard, honey, vinegar, and a glug of olive oil. Taste as you add the vinegar, first adding a just a spoonful and then more as needed. Adjust to your taste.
  4. Cut radicchio into wedges and stagger on plates.
  5. Top with crumbled egg, then the hazelnuts and capers. Dress with vinaigrette and enjoy.

See what other Food52ers are saying.

  • epicharis
  • Melina Hammer
    Melina Hammer
  • kaleandsalt
Melina is the author of 'A Year at Catbird Cottage' with Ten Speed Press. She grows an heirloom and pollinator garden and forages wild foods at her namesake Hudson Valley getaway, Catbird Cottage. Melina loves serving curated menus for guests from near and far seeking community amidst the hummingbirds, grosbeaks, finches, and the robust flavors of the seasons.

3 Reviews

epicharis January 28, 2018
My husband and I are both very adventurous eaters and we were delighted at the prospect of a recipe that used everything we had on hand, but this was inedible. The strange c should have been a warning.
Egg + capers = sure!
Egg + hazelnuts = not really, but not bad
Hazelnuts + capers = NOPE NOPE NOPE
We should have taken the other reviewer's advice and charred the radicchio, which might at least have tamped down on the bitterness. Something as strong as radicchio needs to be complemented or contrasted, but all the other elements here were the tasting equivalent of people shouting over each other.
kaleandsalt February 5, 2015
This was fantastic! I charred the cut surfaces of the radicchio wedges in olive oil and sort of smashed them flat while plating, and followed the rest of the recipe as written. I never would have thought to put hazelnuts and capers together but it delicious. An elegant salad with complex flavors.
Melina H. February 11, 2015
wonderful! i'm so happy you loved this your description is perfect. charring the radicchio is a great idea too - next time i'll try it that way. ;)