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Foraging with Alexis Nikole Nelson.
Radicchio and Belgian endive, members of the chicory family, both have a natural bitterness, but also a subtle sweetness. Charring brings out the sweetness and develops rich, complex flavors. A buttery sweet-sour pan sauce, toasted nuts and salty blue cheese make this dish a knockout.
ounce head radicchio, cut into 4 wedges OR 2 heads Belgian endive (each about 6 ounces), quartered lengthwise
tablespoons (½ stick) salted butter, cut into 4 pieces
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