Grilled Chicories With Nduja Vinaigrette
Servings
24 12-oz. servings
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Ingredients
- 6 lb. Radicchio, fresh
- 4 1/2 lb. Belgian Endive, fresh
- 1 1/2 c. Primo Gusto Extra Virgin Olive Oil
- to taste Trade East Salt
- to taste Trade East Black Pepper
- 24 oz. (Recipe) Nduja Vinaigrette
- 4 oz. (Recipe) Nduja Sausage
- 6 oz. (Recipe) Baked Parmesan Croutons
- 1 1/2 c. Markon Italian Parsley
Recipe Preparation
Slice the radicchio into 1 oz. 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 Portion:
1. Brush 4 oz. of radicchio and 3 oz. 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 1 oz. of nduja vinaigrette on top of the chicories. Place 1/4 oz. of parmesan crisp (3-4 pieces) on top of the chicories. Place 3 parsley sprigs on top of the chicories.
