Grilled Radicchio Salad with Yogurt and Hazelnuts

   What a delicious combination of flavors!  The balance is wonderful: sweet, salty, bitter and creamy coolness.The yogurt dressing is almost like Tzatziki   Another amazing recipe from Tasting Table. I know you will enjoy this.  The dressing can be made ahead and the nuts can be prepared ahead as well.  When you want to serve, just grill the radicchio and add all the toppings.
    I would like to call this salad the Italian/Indian version of the Iceberg Salad! Or maybe the Italian/Greek. I guess I will have to prepare it again to make up my mind.

As Always,
ENJOY!

Recipe adapted from Ari Kolender, Leon's Oyster Shop, Charleston, SC

Yield: 4 to 6 servings

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

• INGREDIENTS
For the Yogurt Dressing:
1 tablespoon olive oil
¾ cup diced yellow onion (1 small onion)
Kosher salt, to taste
1 cup whole-fat plain yogurt
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 tablespoon hazelnut-infused oil
2 tablespoons finely chopped mint
For the Toasted Hazelnuts:
3 tablespoons olive oil
1 cup raw hazelnuts, roughly chopped
1 garlic clove, very thinly sliced
1 thyme sprig
For the Salad:
2 teaspoons olive oil
1 head radicchio, cut into 8 wedges
Kosher salt and freshly ground black pepper, to taste
¼ cup golden raisins
¼ cup torn mint leaves, for garnish

DIRECTIONS

1. Make the yogurt dressing: In a large skillet over medium heat, heat 1 tablespoon of olive oil and add the onions. Season with a pinch of salt and sweat until translucent and tender, 4 to 5 minutes. Transfer to a medium bowl, set aside and let cool.

2. While the onions cool, toast the hazelnuts: Wipe the skillet that was used for the onions clean and return to medium heat. Heat 3 tablespoons of olive oil and add the hazelnuts. Cook, stirring often, until toasted, 4 to 5 minutes. Add the garlic slices and thyme sprig, and continue to cook until fragrant, about 30 seconds. Remove from the heat. Reserve the oil, letting it cool for a few minutes.

3. Once the onions are cool, fold in the yogurt, lemon juice and minced garlic. Strain 1 tablespoon of oil from the toasted hazelnuts and fold into the yogurt. Fold in the mint and set aside. Makes about 2 cups.

4. Make the salad: Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat and add 2 teaspoons of olive oil. Season the radicchio wedges with salt and pepper, and grill, turning once, until lightly charred and cooked through, 3 to 4 minutes.

5. Arrange the grilled wedges on plates and spoon the dressing over. Top with the toasted hazelnuts. Garnish with raisins and mint leaves, and serve.