Grilled Chicories With Nduja Vinaigrette

Grilled Chicories With Nduja Vinaigrette
24 12-oz. servings Yield

Ingredients

  • 6 lb. Radicchio, fresh
  • 4 1/2 lb. Belgian Endive, fresh
  • 1 1/2 c. Primo Gusto Extra Virgin Olive Oil
  • Trade East Salt, to taste
  • Trade East Black Pepper, to taste
  • 24 oz. (Recipe) Nduja Vinaigrette
  • 4 oz. (Recipe) Nduja Sausage
  • 6 oz. (Recipe) Baked Parmesan Croutons
  • 1 1/2 c. Markon Italian Parsley

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.