Radicchio Salad with Creamy Horseradish Dressing
A simple and striking saltad - exactly what you want on a hot day when cooking feels like too much effort. 
When the summer heat hits, even the French trade their butter heavy favourites for refreshing salads. This one is a twist on the “salade simple” — just one main ingredient, simply dressed — but dressed up with a bit of restaurant flair. Here, radicchio (or “trévise” as the French call it) gets a quick blast under the grill to wilt and char just slightly which brings out its natural sweetness. A creamy horseradish dressing adds punch, and toasted walnuts and pine nuts bring crunch. It’s simple, striking, and exactly what you want on a hot day when cooking feels like too much effort.
Serves: 4 | Prep: 15 minutes | Cook: 5 minutes
INGREDIENTS
For the Dressing
20 g (¾ oz) prepared horseradish (fresh grated if available)
Pinch of white pepper
4–5 tbsp (60–75 ml) heavy cream (double cream)
½ tsp white wine vinegar (Champagne vinegar if possible)
For the Salad
1 large head radicchio (trévise)
2 tbsp (30 ml) extra virgin olive oil, plus extra for drizzling
Sea salt flakes, to taste
Freshly ground black pepper, to taste
30 g (1 oz) walnuts
20 g (¾ oz) pine nuts
Optional garnish: small fresh herb sprigs, good-quality balsamic vinegar
MISE EN PLACE
Chill a small mixing bowl for the dressing.
Separate and trim radicchio leaves, removing any damaged outer leaves. Cut into quarters, leaving some of the core intact so they hold together. Rinse gently and pat dry. Reserve any small leaves for garnish or to slice thinly for another salad.
Preheat oven grill (broiler) to 220°C (425°F) or set to high.
Have a dry skillet ready for toasting the nuts.
METHOD
To make the dressing, place the horseradish into the chilled bowl with a pinch of white pepper and the cream. Whisk as if making whipped cream until it thickens slightly, taking care not to over-whip. Stir in the vinegar and adjust the consistency with a quick whisk if needed. Chill until serving.
Toast the walnuts and pine nuts together in a dry skillet over medium heat, don’t take your eyes off as they tend to burn quickly, until lightly golden and fragrant — about 5 minutes. Transfer to a small bowl to cool.
For the radicchio, arrange the quarters on a baking tray. Drizzle generously with olive oil, working it between the leaves, and season with sea salt and pepper. Place under the hot grill for 1–2 minutes, just until the edges begin to char but the red leaves still retain some colour. Remove immediately.
To serve, arrange the warm radicchio on plates. Scatter the toasted nuts over the top. Drizzle lightly with olive oil and, if you like, a thread of balsamic vinegar. Spoon or drizzle the creamy horseradish dressing over the radicchio, or serve it alongside. Garnish with small herb sprigs for freshness.
Tips
• Fresh horseradish gives a vibrant flavour you won’t believe compared to the stuff in a jar— grate finely and use sparingly at first.
• Don’t wonder from the oven while wilting the radicchio; overcooking will turn all the leaves brown and limp.
• For a stronger nutty flavour, toast the walnuts separately until deeper golden before mixing with the pine nuts.
Variation
Swap radicchio for Belgian endive or chicory — both take beautifully to the same grilling and dressing treatment.