From Chef Christian Reynoso
Ingredients
Serves 4 as an appetizer or side
- 4 Tbsp TRULY® 100% Extra Virgin Olive Oil
- 2 Tbsp red wine vinegar
- 1 Tbsp wildflower honey
- ½ tsp fresh thyme leaves, chopped
- ½ tsp fresh rosemary, chopped
- salt to taste
- 1 medium head of radicchio
- 3 Belgian endives
- 4 Tbsp La Padella® Sauté Oil
- hazelnuts, chopped and roasted (optional)
- black pepper, coarsely ground
- sea salt flakes
Chicories get more complex and tasty when sautéed over high heat with La Padella® Sauté Oil. A mix of chicory like endive and radicchio, or even escarole, moves beyond just bitter greens to slightly sweet, charred and saucy when finished with a vinaigrette made from TRULY® 100% Extra Virgin Olive Oil, red wine vinegar and honey.
Directions
Make the vinaigrette by whisking the TRULY® 100% Extra Virgin Olive Oil, red wine vinegar, honey, thyme, and rosemary in a bowl until combined. Season with salt and set aside.
Prepare the chicories by slicing the radicchio into 2-inch wedges, keeping the core attached at one end to hold the wedge together. Season with salt all over and between the leaves without detaching any from the core. Cut each endive in half, season with salt to taste and set aside.
Heat 2 Tbsp La Padella® Sauté Oil in a large skillet over high heat. When hot, place the radicchio wedges cut-side down in the oil in batches with about 1-inch of space between them - they should sizzle immediately. Sear until golden brown, about 3 minutes, then turn the wedge over and sear the other cut-side until golden brown, about 2 to 3 minutes longer. Transfer to a serving platter. Once you're done with the radicchio, sear the 6 halves of endive cut-side down and then transfer to the platter. Turn off the heat.
Pour the vinaigrette over the chicories to saturate them (it will seem like a lot and pool underneath, but that’s okay) and sprinkle with hazelnuts, if using. Season with coarsely-ground black pepper and sea salt flakes.