Radicchios Recipe

Preheat oven to 350°F (175°C). Spread walnuts in an even layer on a small baking sheet and toast for 6–8 minutes, shaking pan once, until fragrant and slightly deepened in color. Remove from oven and let cool. Roughly chop half the toasted walnuts and reserve the rest for garnish.

While walnuts toast, rinse radicchio heads and shake off excess water. Trim core ends and peel away any bruised outer leaves. Quarter each head lengthwise so you have 8 wedges total; keep wedges intact for presentation. Pat wedges dry with paper towel.

Place golden raisins in a small bowl and cover with warm water for 5 minutes to plump, then drain and blot dry.

Combine and emulsify

In a medium bowl or jar, whisk together Meyer lemon juice, white wine vinegar, honey, and light brown sugar until sugar dissolves. Add minced garlic, lemon zest, red pepper flakes, salt, and black pepper and whisk to combine.

Slowly drizzle in extra-virgin olive oil while whisking vigorously (or close jar and shake) to create a light emulsion. Stir in walnut oil if using for additional nutty depth. Fold in the plumped golden raisins and chopped toasted walnuts so they are suspended in the dressing. Taste and adjust seasoning — add more honey for sweetness or a pinch more salt if needed.

Lay radicchio wedges on a serving platter or individual plates, spacing them so dressing can coat both sides. Spoon 2–3 tablespoons of the agrodolce over each wedge, making sure some raisins and chopped walnuts adhere to the leaves. Reserve remaining dressing for guests to add if desired.

Sprinkle each wedge with a generous tablespoon of freshly grated Parmesan and a few parsley leaves. Scatter remaining toasted walnut pieces and extra Parmesan shards over the plate.

Finish with a light grind of fresh black pepper and a pinch of flaky sea salt to taste. Let stand 5–10 minutes at room temperature so the agrodolce softens the radicchio’s bitterness before serving.