French Charred Chicory with Hazelnut Vinaigrette

Introduction

Bitter chicory leaves take on a whole new dimension when charred on the Arteflame grill. The slight bitterness mellows, and the smoky notes combine beautifully with a nutty hazelnut vinaigrette. This simple yet elegant dish is perfect as a starter or side.

Ingredients

• 1 large head of chicory (or radicchio), quartered
• 3 tbsp unsalted butter, melted
• 1/4 cup hazelnuts, chopped and toasted
• 2 tbsp sherry vinegar
• 1 tbsp Dijon mustard
• 3 tbsp hazelnut oil
• 1 tbsp honey
• Salt and black pepper to taste
• 1 small shallot, finely minced
• Fresh parsley for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins and light the napkins.
3. Allow the fire to establish for about 20 minutes before grilling.

Step 2: Prepare the chicory

1. Cut the chicory into quarters, keeping the core intact so the leaves hold together.
2. Brush each quarter generously with melted butter.

Step 3: Grill the chicory

1. Place the chicory quarters cut-side down on the flat griddle cooktop near the center for a good char.
2. Cook for 2-3 minutes per side until slightly softened and edges are charred.
3. Move to a cooler part of the cooktop to keep warm.

Step 4: Make the vinaigrette

1. In a small bowl, whisk together sherry vinegar, Dijon mustard, honey, and minced shallot.
2. Gradually whisk in hazelnut oil until emulsified.
3. Season with salt and black pepper to taste.

Step 5: Assemble the dish

1. Place grilled chicory on a serving plate.
2. Drizzle with hazelnut vinaigrette.
3. Sprinkle with toasted hazelnuts and fresh parsley.
4. Serve warm and enjoy!

Tips

• Use high-quality butter to bring out the best flavors.
• Grill the hazelnuts on the flat cooktop for extra toasted depth.
• For a less bitter taste, soak the chicory in cold water for 15 minutes before grilling.
• Adjust the vinaigrette's sweetness by adding more or less honey.

Variations

1. French Blue Cheese Twist: Add crumbled Roquefort for an extra creamy bite.
2. Sweet & Spicy: Add a pinch of red pepper flakes to the vinaigrette for heat.
3. Balsamic Glaze: Replace sherry vinegar with balsamic reduction for a deeper, sweeter taste.
4. Mediterranean Touch: Add crushed walnuts instead of hazelnuts and a sprinkle of sumac.
5. Smoky Bacon Infusion: Top with crumbled smoked bacon for added depth and umami.

Conclusion

Charred chicory on the Arteflame grill is a simple yet stunning dish that embodies smoky, nutty perfection. The buttery texture and rich vinaigrette make it a must-try for any grilling enthusiast.

Best pairings

• Grilled ribeye steak for a hearty pairing.
• A glass of crisp Sauvignon Blanc.
• Warm roasted garlic bread.
• French onion soup for a complete meal.
• Grilled pears for a sweet contrast.