Grilled Chicories With Nduja Vinaigrette | Gordon Food Service
Slice the radicchio into 1 oz. wedges with core attached. Slice the Belgian endive into quarters. Place in separate storage containers.
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Ingredients
- 4 oz. of radicchio
- 3 oz. of Belgian endive
- 1 tbsp. of olive oil
- salt
- pepper
- 1 oz. of nduja vinaigrette
- 1/4 oz. of parmesan crisp (3-4 pieces)
- 3 parsley sprigs
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