Grilled Chicory


1 head Escarole

2 heads Belgian Endive

1 head Chioggia Radicchio

¼ cup Pine Nuts

¼ cup Extra-Virgin Olive Oil

Salt and Black Pepper to taste

¼ cup Currants

4 oz Parmesan Cheese

¼ cup Balsamic Vinegar


Cut the Escarole and Radicchio into quarters and cut the Endive in half, lengthwise. Toast pine nuts until light-brown (about 3 minutes).

Prepare a grill or heat a pan over high heat. In a large bowl toss escarole, endive and radicchio with olive oil and season with salt and pepper. Place on heated grill, cut sides down. Cook for 5 minutes without moving, until charred and slightly wilted. Turn and cook uncut sides for about 3 minutes.

Place cooked greens onto plates. Sprinkle each serving with 1 tablespoon pine nuts, 1 tablespoon currants. Shave parmesan over each plate and drizzle with balsamic vinegar.