Grilled Chicories With Nduja Vinaigrette | Gordon Food Service
Slice the radicchio into 28 g wedges with core attached. Slice the Belgian endive into quarters. Place in separate storage containers.
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Cooking tools:
- Grill
- Kitchen scale
- Pastry brush
- Chef's knife
- Cutting board
- Measuring spoon
- Ladle
- Airtight container
- Refrigerator
- Serving platter
Ingredients
- 2.7 kg Radicchio, fresh
- 2 kg Belgian Endive, fresh
- 355 ml Gordon Signature Extra Virgin Olive Oil
- Trade East Salt, to taste
- Trade East Black Pepper, to taste
- 770 ml (Recipe) Nduja Vinaigrette
- 114 g (Recipe) Nduja Sausage
- 170 g (Recipe) Baked Parmesan Croutons
- 60 g Markon Italian Parsley
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