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tablespoons hazelnuts, chopped
cup olive oil
tablespoons parmesan cheese
pinches salt & pepper
- Heat an outdoor grill or grill pan on medium-high heat. Half the endives lengthwise, and the radicchio through the core. Drizzle with olive oil and a pinch of salt and pepper.
- Grill until lightly charred on both sides, about 4 minutes for the endives, and seven for the radicchio.
- While those are grilling, make the dressing. In a small bowl, combine 1 tablespoon of the hazelnuts, garlic, 1/2 of the lemon juice, olive oil, 1 tablespoon of the parmesan cheese and salt and pepper.
- To serve, top the endives and radicchio with the dressing, remaining hazelnuts, lemon zest, remaining parmesan and additional salt and pepper.