Home » Baked PGI radicchio salad with oranges, walnuts and raisins

Baked PGI radicchio salad with oranges, walnuts and raisins

A gourmet salad that's perfect for the holidays

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. Guardate come è semplice da preparare nella VIDEO RECIPE on my YouTube channel.

Is’ An unusual salad perfect for holiday menus. I have always loved late radicchio and since I was in the Treviso area to see the production (long, complex and delicate, take a look ITEM DEPTHand to the VIDEOhow 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, but in Treviso I tasted it in the oven and I thought of replicating it by enriching the recipe with Navel oranges and a delicious and tasty sauce, sweet and sour sauce, made with dark soy sauce, traditional vinegar of Modena Dop, honey and olive oil. On other occasions Instead of raisins I added pears And the result was fabulous.

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. You can also use gorgonzola or an unseasoned pecorino. 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: 3.7/5
( 3 voted )


2 heads of late radicchio di Treviso IGP

1 orange

Walnut kernels

raisins and/or pears

salt and pepper

extra virgin olive oil


1 tablespoon honey millefiori

2 tablespoons dark soy sauce

a little orange juice

extra virgin olive oil


2 tablespoons Dop traditional balsamic vinegar

taleggio PDO or other soft cheese (Optional)


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. Cut the pears into small pieces.

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. Place the radicchio on top as you can see in the VIDEO RECIPE.

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/or sliced pears. Season with salt, Season with freshly ground black pepper and drizzle with extra virgin olive oil and a little balsamic vinegar.

Cook the vegetables for 8-10 minutes. While the radicchio cooked, prepare the sauce: mix in a bowl honey, soy sauce, orange juice, little balsamic, a little salt and extra virgin olive oil, until obtaining a fluid composition but not liquid. Taste to make sure the taste is balanced. Cut the taleggio or cheese into cubes, If you have decided to use them.

Arrange the radicchio with walnuts, oranges and raisins in individual dishes (preferably hot), Garnish with cheese and drizzle with the previously prepared emulsion. 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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