Description
Bitter, slightly charred radicchio meets sweet honey and nutty Manchego for a salad that’s both simple and stunning.
Ingredients
Units
Scale
- 2 heads radicchio, quartered through the core
- 3 tablesppon extra-virgin olive oil
- Kosher salt and black pepper
- Pinch of red pepper flakes
- 1 tablespoon honey (or aged balsamic glaze)
- 1/4 cup shaved Manchego cheese
- Flaky sea salt, for finishing
Instructions
- Heat oven to 425°F. Line a sheet pan with parchment.
- Arrange radicchio quarters cut-side up. Drizzle with olive oil, season with salt and pepper, and a pinch of red pepper flakes.
- Roast 15–20 minutes, turning once, until edges are crisp and leaves slightly charred.
- Transfer to a serving platter. Drizzle with honey while warm, scatter shaved Manchego over top, and finish with flaky sea salt.
- Add a handful of toasted walnuts or a squeeze of lemon for brightness (optional)
- Prep Time: 10
- Cook Time: 20