Radicchio Salad With Kiwi and Hazelnuts 4.000

Marvin Joseph/The Washington Post

Mar 5, 2014

If you can find hazelnuts from Italy's Piedmont region, they're the ones to use here, because they are rounder and richer.

Where to Buy: Burrata is available at good cheese shops and at Whole Foods Markets.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 heads round radicchio, cored and cut into thin ribbons (julienne)
  • 4 kiwis, peeled, cut in half lengthwise, then each half cut into eighths
  • 2 blood oranges, peeled, seeded and cut into eighths (may substitute Valencia oranges)
  • 2 watermelon radishes, cut crosswise into very thin rounds (may substitute Easter egg radishes)
  • Finely chopped chives
  • 1/3 cup olive oil, plus more for drizzling
  • Juice from 2 lemons
  • Kosher salt
  • Freshly ground black pepper
  • 4 to 6 ounces burrata cheese, cut or pulled into 4 equal pieces, at room temperature (see headnote)
  • 1/2 cup skinned hazelnuts, toasted and crushed (see NOTE)


Combine the radicchio, kiwis, blood oranges, radishes and chives in a mixing bowl. Add the oil and lemon juice. Season lightly with salt and pepper. Use tongs to toss and coat. The mixture should rest for 5 minutes to blend the flavors and soften the radicchio a bit.

Arrange mounds of the radicchio mixture on individual plates. Top each portion with the burrata. Drizzle a little oil over the cheese. Sprinkle the plate with the toasted hazelnuts.

Serve right away.

NOTE: To toast skinned hazelnuts the way it’s done at Tosca, spread them on a rimmed baking sheet. Drizzle very lightly with hazelnut oil, then toast in a 300-degree oven just until warmed through.

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Recipe Source

From executive chef Massimo Fabbri and chef de cuisine Riccardo Rinaldi of Tosca in the District.

Tested by Bonnie S. Benwick.

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