Continue After Advertisement
Ingredients
-
4
endives
-
2 heads
radicchio
-
2 tablespoons
hazelnuts, chopped
-
1 clove
garlic, diced
-
1
lemon, juiced
-
1/4 cup
olive oil
-
2 tablespoons
parmesan cheese
-
Pinch
salt & pepper
Directions
-
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.
See what other Food52ers are saying.