Sautéed Endive & Radicchio with Chile Oil
Last April, I discovered a recipe for sautéed chicories in Food and Wine. It calls for quickly sautéing Belgian endive and radicchio in olive oil with garlic, then dressing the barely wilted greens with vinegar and, if you wish, a drizzle of chile oil. It’s a classic combination for good reason: it works. The bitterness...
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