Grilled Radicchio with Lemon-Hazelnut Dressing

1. 1

   In a skillet, toast the hazelnuts over moderate heat, shaking the pan, until fragrant, 5 minutes.

2. 2

   Transfer the nuts to a clean towel and rub off the skins.

3. 3

   Coarsely chop 1/4 cup of the hazelnuts; finely grind the remaining 2 tablespoons of hazelnuts.

4. 4

   In a medium bowl, whisk the lemon juice with the 1/4 cup of olive oil, the cheese and the 2 tablespoons of finely ground hazelnuts.

5. 5

   Season the dressing with salt and pepper.

6. 6

   Light a grill.

7. 7

   Brush the radicchio halves with oil and season with salt and pepper.

8. 8

   Grill over moderately high heat, turning, until the edges are lightly charred, 4 minutes.

9. 9

   Transfer to a platter and let cool slightly.

10. 10

    Spoon the dressing on top, sprinkle with the chopped hazelnuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.