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Radicchio With Hot Honey Vinaigrette and Cotija

4.8

(14)

Radicchio With Hot Honey Vinaigrette and Cotija recipe
Photograph by Paola + Murray, food styling by Pearl Jones, prop styling by Sophia Pappas

This salad gets a little more heft thanks to toasted hazelnuts and quinoa. Package directions for cooking quinoa can vary across brands, so for the ultimate chewy-tender texture, we prefer to simply boil it like pasta in salted water, then drain and let it sit, covered, in the pot to steam out any excess liquid. It’s worth seeking out black or red quinoa, which have an extra-firm bite.

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What you’ll need

Ingredients

½

cup blanched hazelnuts

¾

cup red or black quinoa, rinsed

Kosher salt

2

Tbsp. honey

2

tsp. mild red pepper flakes (such as Aleppo-style or gochugaru) or 1 tsp. crushed red pepper flakes

1

tsp. crushed chipotle chile flakes or crushed red pepper flakes

4

Tbsp. extra-virgin olive oil

3

Tbsp. unseasoned rice vinegar

1

large head of radicchio, leaves separated, torn if large

½

cup crumbled Cotija cheese

Cilantro leaves with tender stems (for serving)

Preparation

  1. Step 1

    Preheat oven to 350°. Toast hazelnuts in a single layer on a small rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 7–10 minutes. Let cool, then coarsely chop.

    Step 2

    Meanwhile, place quinoa in a large saucepan and pour in water to cover by at least 4"; season generously with salt. Bring to a boil, then reduce heat to maintain an active simmer, and cook until quinoa is just tender, 12–15 minutes. Drain and return to pot. Cover and let sit 10 minutes.

    Step 3

    Bring honey, mild red pepper flakes, chile flakes, and 1 Tbsp. water to a simmer in a small saucepan over medium heat. Stir, then let cool 5 minutes. Whisk oil and vinegar into honey mixture; season dressing with salt.

    Step 4

    Combine radicchio and quinoa in a large bowl. Drizzle half of dressing over and toss to coat. Taste and season with more salt if needed (don’t forget the Cotija will add some salt too). Drizzle with more dressing and top with hazelnuts, Cotija, and some cilantro.

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Reviews (14)

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  • Loved it, the toasted hazelnuts and the cotija cheese add so much variance to this deceptively simple side. Made it for a dinner guest, smash hit.

    • Danielle

    • Saint Louis, MO

    • 5/7/2022

  • Any substitutions for the quinoa? The recipe looks amazing, but my stomach is too sensitive for quinoa.

    • Anonymous

    • 1/27/2022

  • Dynamic AND Compelling! Chris Morocco has done it again! Another reviewer mentioned serving this salad with a knife - I'll counter that by saying you should leave the leaves large, put the quinoa, nuts, and cheese in the middle and eat this salad with your HANDS like little boats. Truly SO good. Bravo!

    • Nicholas Gray

    • Grand Rapids, MI

    • 1/23/2022

  • Stunningly good combination. The quinoa and honey cut right through the radicchio's bitterness. If you don't tear up most of the leaves before tossing, serve with a knife.

    • chrispbacon

    • Brooklyn, NY

    • 1/17/2022