Author Notes: Radicchio is one of those ingredients that’s great to have in your entertaining repertoire. It’s beautiful on the plate, it’s got a great balance of bitter and sweet that complements many fall ingredients, and it’s more special than the standard workaday lettuce that people keep in their crisper drawers. It also happens to make an unusual yet stunning stand-in for iceberg in this twist on the classic wedge salad. As good as radicchio is raw, I opted to sear the radicchio wedges in a hot pan to char the outer leaves but leave the insides crisp.

Charred Radicchio Wedge Salad

Serves 4

• For the buttermilk-crème fraîche dressing:
• 2tablespoons finely diced shallots
• 2teaspoons lemon juice, plus more to taste
• 1/4cup buttermilk, well-shaken
• 1/4cup crème fraîche
• 1/2cup mayonnaise
• Kosher salt + freshly ground black pepper
• 1tablespoon minced chives
• For the wedge salad:
• 1tablespoon olive oil
• 3ounces pancetta, finely diced
• 1large head of radicchio (10 to 12 ounces)
• 2ounces Gorgonzola or other blue cheese, crumbled
• 1large pear, cut into small cubes
• 2tablespoons finely chopped chives
• Small handful of small mint leaves

1. To make the dressing: Combine all ingredients and whisk until smooth. Season to taste with lemon juice, kosher salt, and freshly ground black pepper. Add more buttermilk (a teaspoon at a time) if the dressing is too thick. Cover and refrigerate until ready to use. This can be made 2 to 3 days in advance.
2. To prep the radicchio: Remove any wilted or bruised outer leaves, then cut the radicchio in half lengthwise through the core. Place the halves cut-side down, then cut each half into two wedges, leaving the root end intact.
3. In large skillet, heat 1 tablespoon olive oil over medium heat for one minute. Add pancetta, and sauté until it is crispy and the fat has rendered. Remove pancetta with a slotted spoon, leaving about 2 tablespoon of fat in the pan.
4. Increase heat to medium-high. Place four wedges, cut-side down, into pan, and cook until the outer leaves start to char, about 1 to 1 1/2 minutes, then repeat with other cut side, about 3 minutes cooking time total. You want the outer leaves to get dark brown in spots but the inside to stay crisp. Avoid overcooking the radicchio or it will wilt and become too soft.
5. For serving, place one wedge on each plate, and top with buttermilk-crème fraîche dressing and scatter with pancetta. Around the wedge, scatter more pancetta, pear, blue cheese, chives, and mint. This dish would also be pretty served family-style on a long platter. Serve additional dressing on the side if desired. I like serving the radicchio wedges while they're still warm, but they're good at room temperature too.

https://food52.com/recipes/24332-charred-radicchio-wedge-salad