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.
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.
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