Grilled Radiccio & Endive Salad with Hazelnut Dressing
June 21, 2016
Photo by Ashley
salt & pepper
In This Recipe
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.
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