Grilled Chicories With Nduja Vinaigrette

Servings

24 360-g servings

2.7 kg Radicchio, fresh
2 kg Belgian Endive, fresh
355 ml Gordon Signature Extra Virgin Olive Oil
Trade East Salt, to taste
Trade East Black Pepper, to taste
770 ml (Recipe) Nduja Vinaigrette
114 g (Recipe) Nduja Sausage
170 g (Recipe) Baked Parmesan Croutons
60 g Markon Italian Parsley

Recipe Preparation

Slice the radicchio into 28 g wedges with core attached. Slice the Belgian endive into quarters. Place in separate storage containers. Cover and refrigerate until needed.

To Prepare A la Carte

1. Brush 113 g of radicchio and 85 g of Belgian endive with 1 tbsp. of olive oil. Season to taste with salt and pepper. Place sliced side down on a heated char grill. Cook until just warmed through or to desired doneness.

2. Shingle the radicchio on a warmed serving plate. Shingle the Belgian endive on top of the radicchio. Ladle 32 ml of nduja vinaigrette on top of the chicories. Place 7 g of parmesan crisp (3-4 pieces) on top of the chicories. Place 3 parsley sprigs on top of the chicories.