Charred Radicchio Salad with Grapefruit and Bitter Almond Vinaigrette

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A smoky, slightly bitter radicchio salad brightened by fresh grapefruit segments and a tart bitter almond vinaigrette. This Mediterranean-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs radicchio heads, grapefruit, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 160 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium radicchio heads
• 1 large grapefruit
• 3 tbsp extra virgin olive oil
• 1/4 tsp bitter almond extract
• 2 tbsp white wine vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup toasted sliced almonds

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Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Cut 2 medium radicchio heads into quarters lengthwise, leaving the core intact to hold the leaves together.
2. Step 2: Brush each radicchio quarter with 1 tbsp extra virgin olive oil and season with a pinch of 1/2 tsp salt. Grill the radicchio for 3-4 minutes per side until slightly charred and edges are crisp but leaves remain firm.
3. Step 3: While radicchio grills, peel 1 large grapefruit, removing all white pith, and segment it by cutting between membranes; set aside the segments and juice collected.
4. Step 4: In a small bowl, whisk together 2 tbsp white wine vinegar, 1 tsp honey, 1/4 tsp bitter almond extract, 2 tbsp extra virgin olive oil, and the reserved grapefruit juice until emulsified and slightly thickened.
5. Step 5: Arrange grilled radicchio quarters on a serving platter, scatter the grapefruit segments and 1/4 cup toasted sliced almonds over the top, then drizzle the bitter almond vinaigrette evenly over the salad.
6. Step 6: Finish with a light sprinkle of 1/4 tsp freshly ground black pepper and serve immediately while warm.