Home » PGI salad of radicchio baked with oranges, nuts and raisins

PGI salad of radicchio baked with oranges, nuts and raisins

by Ada Parisi
5 min read
Insalata tiepida di radicchio Igp al forno con arance, noci e uvetta

PGI salad of radicchio baked with oranges, nuts, raisins and Taleggio. Today a light meal, delicious, very easy to prepare, with a precious season vegetables: late red radicchio di Treviso IGP. Sweet and crunchy, fresh and juicy, the radicchio is completely different from his' colleagues’ they have a very bitter taste. I've always loved a lot and since I was in the Treviso to see the production (long, complex and delicate, take a look ITEM DEPTH and to the VIDEO how it produces the radicchio di Treviso IGP and you will be surely surprised) I appreciate it even more.

I confess that the radicchio I never really loved baked: gives off a bitter note and lose crunchiness. I love it raw in salads, with nuts, balsamic vinegar and Gorgonzola, Treviso but I enjoyed baked and thought I'd replicate enriching the recipe with Navel oranges and an offering delicious and tasty sauce, sweet and sour sauce, made with dark soy sauce, traditional vinegar of Modena Dop, honey and olive oil.

This salad of radicchio PGI baked, oranges, nuts and raisins is served warm and is also very good in vegan version, without the cheese: if you add the Taleggio, as I did, You will make this salad a single dish well balanced. Or, decreasing doses, You can serve as an elegant appetizer and different from usual, maybe even in one of the holiday menu. And because you understand that I love very much radicchio, have a look at all my RECIPES WITH LATE CHICORY! Bon appétit!

Insalata tiepida di radicchio Igp al forno con arance, noci e uvetta


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


2 heads of late radicchio di Treviso IGP

1 orange

Walnut kernels, to taste

raisins, to taste

salt and pepper, to taste

extra virgin olive oil, to taste


1 tablespoon honey millefiori

2 tablespoons dark soy sauce

extra virgin olive oil, to taste

Salt, to taste

2 tablespoons Dop traditional balsamic vinegar

taleggio Dop, to taste


warm salad of radicchio PGI baked with oranges, nuts and raisins

warm salad of radicchio PGI baked with oranges, nuts and raisins

To prepare treviso igp's warm late radicchio salad, oranges, nuts and raisins, You need to preheat the oven to 180 degrees static. Soak raisins in hot water for 15 minutes.

Wash the radicchio under running water and dab it carefully. Cut it in half and then cut each half into four equal slices. Line a baking sheet with parchment paper, grease it with a drizzle of extra virgin olive oil and salt lightly. Top the radicchio.

Cut the orange in half, into quarters and then into thin slices and distribute them over and around the radicchio. Add the well-squeezed raisins and nuts. Season with salt, season with fresh ground black pepper and spray with extra virgin olive oil (do not be too parks).

Baked radicchio Pgi with oranges, nuts and raisins

Bake for 8-10 minutes radicchio. While the radicchio cooked, prepare the sauce: mix in a bowl honey, soy sauce, balsamic vinegar, a little salt and extra virgin olive oil, until obtaining a fluid composition but not liquid. Taste to make sure the taste is balanced. Dice the Taleggio.

Arrange the radicchio with walnuts, oranges and raisins in individual dishes (preferably hot), garnish with the taleggio and season with the emulsion previously prepared. Serve immediately. Bon appétit!

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elisabetta corbetta 10 January 2019 - 08:50

Yummy cooked radicchio so
A big kiss

Ada Parisi 10 January 2019 - 15:40

I like late anyway. in early and always thanks, ADA


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