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Grilled Bitter Greens Salad

Scale

Ingredients

Instructions

  1. Slice the radicchio and endive lengthwise, coat with olive oil salt and pepper, grill a few minutes on each side until slightly charred.
  2. Divide greens and arrange onto four plates.
  3. Top with toasted pine nuts, currants and shaved Parmigiano-Reggiano.
  4. Drizzle each plate with balsamic vinegar and serve.

Notes

Adapted From | Eataly, Le Vedure