Bean Puree with Grilled Chicory
|Canned cannellini beans||14 Ounce (400 Gram Or 1 Can)|
|Low fat fromage frais||45 Milliliter (3 Tablespoon)|
|Orange||1 , finely grated rind and juice|
|Finely chopped fresh rosemary||15 Milliliter (1 Tablespoon)|
|Radicchio head||2 Medium|
|Walnut oil||2 Teaspoon|
1. Drain the beans, rinse, and drain again. Puree the beans in a blender or food processor with the fromage frais, orange rind, orange juice and rosemary. Set aside.
2. Cut the heads of chicory in half lengthwise.
3. Cut each radicchio head into eight wedges. Preheat the grill.
4. Lay out the chicory and radicchio on a baking tray and brush with the walnut oil. Grill for 2-3 minutes. Serve with the puree and scatter over the orange shreds, if using.