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Chicory Salad with Piave, Toasted Hazelnuts & Roasted Grape Vinaigrette 


Three types of radicchio lend beautiful color to this salad, which “is a simple way to highlight the beautiful chicories we get from Sparrowbush Farm [in Hudson],” says Suarez. 


1 head radicchio

1 head Treviso

1 head Castelfranco

2 cups seedless grapes 

1 Tbsp Dijon mustard

¼ cup olive oil

1 Tbsp cider vinegar

1 cup hazelnuts, toasted

2 oz Piave cheese, shaved

salt to taste


Trim bottom of each chicory. Separate, wash, and dry leaves. 

Preheat oven to 400°F. Place grapes on a sheet tray, and roast for 10 minutes, or until grapes start to collapse. In a blender, purée grapes until smooth. Add mustard, olive oil, and vinegar. Blend to combine, and season with salt to taste. 

In a large mixing bowl, toss together the different chicories. Dress with grape vinaigrette and plate each salad with toasted hazelnuts and Piave cheese. 

Hudson Valley Restaurant Week is back this April 8-21!