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Caramelized Chicories with Thyme, Rosemary and Red Wine-Honey Vinaigrette
Radicchio and Belgian endive are seared over high heat until golden and lightly charred, then finished with a sweet-tart red wine and honey vinaigrette. Optional roasted hazelnuts, black pepper, and flaky sea salt add texture and seasoning.
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Ingredients
- 4 tbsp TRULY 100% Extra Virgin Olive Oil (For the vinaigrette)
- 2 tbsp Red wine vinegar (For the vinaigrette)
- 1 tbsp Wildflower honey (For the vinaigrette)
- 0.5 tsp Fresh thyme leaves (Chopped; for the vinaigrette)
- 0.5 tsp Fresh rosemary (Chopped; for the vinaigrette)
- Salt (To taste; for the vinaigrette and chicories)
- 1 medium head Radicchio (Slice into 2-inch wedges, keeping the core attached at one end)
- 3 Belgian endives (Cut each in half)
- 4 tbsp La Padella Sauté Oil (Use 2 tablespoons at a time for searing)
- Hazelnuts (Chopped and roasted, optional)
- Black pepper (Coarsely ground, to taste)
- Sea salt flakes (To taste, for finishing)
Steps
- 1
Make the vinaigrette: whisk the extra virgin olive oil, red wine vinegar, honey, chopped thyme, and chopped rosemary together in a bowl until combined. Season with salt and set aside.
- 2
Prepare the radicchio by slicing it into 2-inch wedges. Keep the core attached at one end of each wedge so the leaves remain together. Season the radicchio all over and between the leaves with salt, without detaching the leaves from the core.
- 3
Cut each Belgian endive in half. Season the halves with salt to taste and set them aside.
- 4
Heat 2 tablespoons of the sauté oil in a large skillet over high heat.
- 5
When the oil is hot, place the radicchio wedges cut-side down in the skillet in batches, leaving about 1 inch of space between them. They should sizzle immediately.
- 6
Sear the radicchio until the first cut side is golden brown, about 3 minutes.
- 7
Turn each radicchio wedge over and sear the other cut side until golden brown, about 2 to 3 minutes longer. Transfer the cooked wedges to a serving platter.
- 8
Once the radicchio is finished, add the remaining 2 tablespoons of sauté oil to the skillet. Sear the six endive halves cut-side down, then transfer them to the serving platter. Turn off the heat.
- 9
Pour the vinaigrette over the chicories, saturating them. It may seem like a lot of vinaigrette and may pool underneath; this is expected.
- 10
Sprinkle with chopped roasted hazelnuts, if using. Finish with coarsely ground black pepper and sea salt flakes.
Notes
The source describes the dish as suitable for serving as an appetizer or side. The vinaigrette may pool beneath the chicories when poured over them; this is expected.
Nutrition per serving
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