Cicorie alla Griglia
PREPARATION TIME: 30 minutes
Yield: 4 servings
1 head escarole, quartered
2 heads white endive, halved lengthwise
1 head Chioggia radicchio, quartered
¼ cup pine nuts
4-ounce piece Parmigiano Reggiano, preferably aged for 26 months
¼ cup currants
¼ cup aged balsamic vinegar
¼ cup extra virgin olive oil
Fine sea salt & freshly-ground black pepper, to taste
Toast the pine nuts in a skillet until fragrant and light brown, about 3 minutes, then set aside.
Prepare an outdoor grill, or heat a grill pan over high heat. In a large bowl, toss the escarole, endive, and radicchio with the olive oil. The greens should be generously coated in oil, so add more if needed. Season with salt and pepper. Place the greens on the preheated grill, cut-side down, and cook, without moving, until charred and slightly wilted, about 5 minutes. Turn over, and cook the uncut sides just to soften, about 3 minutes.
Transfer the greens directly from the grill to individual serving plates. Sprinkle 1 tablespoon of the toasted pine nuts and 1 tablespoon currants over each. Shave the Parmigiano Reggiano over the salad (chef’s tip: use a vegetable peeler for larger, even pieces). Drizzle with balsamic vinegar, and serve.
This recipe was first published courtesy of Eataly Magazine.