Pan-Seared Radicchio With Soft Cheese

By Eric Kim

Published Feb. 9, 2022

Pan-Seared Radicchio With Soft Cheese
Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Rating
4(328)
Comments
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Is there a vegetable more perfectly sized for two people than a single head of radicchio? Not much bigger than a softball and wonderfully bitter, radicchio tastes otherworldly when seared briefly in a skillet, gaining a roasted kale-like savoriness while maintaining most of its crunch. A funky, strong-flavored soft cheese like Camembert or taleggio melts gloriously in the hot pan and, with a bit of sherry vinegar and honey, creates a makeshift dressing. This easy but luxurious recipe proves that you don’t need much for a stellar appetizer: just a pan, a few ingredients and a hunk of crusty bread to sop up the salty, bittersweet juices.

Featured in: This Valentine’s Day, Make It a Kitchen Date

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Ingredients

Yield:2 servings
  • 1head radicchio (8 to 10 ounces) 
  • 2tablespoons olive oil
  • Salt and black pepper
  • 4ounces Camembert, Brie or taleggio cheese, cut into wedges or large chunks
  • 1tablespoon sherry vinegar
  • 1tablespoon honey
  • Crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

436 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 16 grams protein; 648 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Quarter the radicchio head lengthwise and slice the hard white core off of each piece, then cut each quarter in half crosswise. Don’t separate the leaves.

  2. Step 2

    Heat a large skillet over medium-high. Add the oil and carefully nestle the chopped radicchio into the pan, leaving it alone to sear on one side until golden brown, 2 to 3 minutes. Stir for a few seconds. The radicchio leaves may separate and start to smell like roasted broccoli or kale. Immediately remove the pan from the heat so the leaves don’t wilt too much. Season with salt and pepper.

  3. Step 3

    Add the cheese, placing some pieces directly over the radicchio and others in the empty spots of the pan. The cheese will start to melt and bulge slightly. Drizzle the vinegar and honey evenly over the radicchio and cheese, and finish with a final sprinkling of salt, if you’d like.

  4. Step 4

    Serve right in the pan with crusty bread for dipping into the melty cheese and pan juices.

Ratings

4 out of 5
328 user ratings
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Comments

Janine

Add a few roasted walnuts!

Susan C.

We made as written except we used triple cream brie and red wine vinegar. Outstanding! Beautiful presentation and could not have been easier. It's more filling than expected, and we'll eat it next time as an entree.

Shelli

So so SO good. If it’s too bitter for you, just add more honey. I could eat this every day. I have never encountered a recipe with such few ingredients for a whole meal that literally takes 5 minutes to make, from prep to finish. I usually just have the salad alone without bread, but next time I might try it with a homemade slice.

CatherineM

So good! I used toasted pecans and brie.

William

Made as directed and it was way too bitter for me. Also presentation was not appealing. My dog agreed.

Robin

Wow. I get tired of the sweetness of squash and roasted vegetables and start craving a little bitterness, but radicchio is usually just a bit too much. I end up making recipes that are “pretty good for radicchio.“ But this is just plain good. I used Taleggio and I liked the way the funkiness of that cheese marries with the flavor of the radicchio. And the fat and just that little bit of honey combined to tame that intense bitterness.

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