Grilled Radiccio & Endive Salad With Hazelnut Dressing

1. 1

   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.

2. 2

   Grill until lightly charred on both sides, about 4 minutes for the endives, and seven for the radicchio.

3. 3

   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.

4. 4

   To serve, top the endives and radicchio with the dressing, remaining hazelnuts, lemon zest, remaining parmesan and additional salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.