Grilled Radicchio with Lemon-Hazelnut Dressing

• 1/4 cup plus 2 tablespoons hazelnuts
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• Kosher salt
• Freshly ground pepper
• Three 6-ounce heads of radicchio, halved through the core

1. In a skillet, toast the hazelnuts over moderate heat, shaking the pan, until fragrant, 5 minutes.
2. Transfer the nuts to a clean towel and rub off the skins.
3. Coarsely chop 1/4 cup of the hazelnuts; finely grind the remaining 2 tablespoons of hazelnuts.
4. In a medium bowl, whisk the lemon juice with the 1/4 cup of olive oil, the cheese and the 2 tablespoons of finely ground hazelnuts.
5. Season the dressing with salt and pepper.
6. Light a grill.
7. Brush the radicchio halves with oil and season with salt and pepper.
8. Grill over moderately high heat, turning, until the edges are lightly charred, 4 minutes.
9. Transfer to a platter and let cool slightly.
10. Spoon the dressing on top, sprinkle with the chopped hazelnuts and serve.

hazelnuts, lemon juice, extravirgin olive oil, cheese, kosher salt, freshly ground pepper, three

Taken from www.foodandwine.com/recipes/grilled-radicchio-with-lemon-hazelnut-dressing (may not work)