Roasted Radicchio Salad with Creamy Horseradish Dressing

Steps

1. 1
   Prepare the creamy horseradish dressing by combining horseradish with a pinch of cayenne pepper in a bowl.
2. 2
   Add heavy cream and whisk until it reaches a semi-thick consistency, similar to whipped cream. Be careful not to over-whip.
3. 3
   Stir in the vinegar until well combined. Refrigerate the dressing until ready to serve.
4. 4
   Prepare the radicchio by removing any damaged outer leaves and gently rinsing under cold water. Carefully remove the core while keeping the leaves intact.
5. 5
   Cut the radicchio into quarters or thick slices, gently removing some of the core to create a cup-like shape. Pat dry with a paper towel.
6. 6
   Preheat the oven to 220°C (or use the grill setting). Toast the pine nuts and walnuts in a pan over medium heat for about 5 minutes until light brown, watching carefully to avoid burning.
7. 7
   Drizzle the radicchio quarters with olive oil and season with sea salt and black pepper, making sure the oil coats all the crevices.
8. 8
   Place the radicchio on a baking sheet and bake for 1-2 minutes under the grill setting or at 220°C until the edges are slightly charred but the red color is preserved. Remove promptly to maintain texture.
9. 9
   Plate the roasted radicchio, scatter the toasted nuts around, drizzle generously with the horseradish cream sauce, garnish with garlic chives, and finish with a grind of fresh black pepper.