1/2 cup of olive oil
1/4 cup of lemon juice
Salt and black pepper to taste
500g zucchini cut into thin strips
1/4 cup of radicchio chopped
1/2 cup of grated Parmesan cheese
1 tablespoon of cayenne pepper
1 cup of pecans
Oil for brushing
500g chicken breast
2 tablespoons of apple cider vinegar or red wine vinegar
1 endive
2 hands full of radicchio
1/2 cup of olive oil
1/4 cup of lemon juice
Salt and black pepper to taste
500g zucchini cut into thin strips
1/4 cup of radicchio chopped
1/2 cup of grated Parmesan cheese
1 tablespoon of cayenne pepper
1 cup of pecans
Oil for brushing
500g chicken breast
2 tablespoons of apple cider vinegar or red wine vinegar
1 endive
2 hands full of radicchio
Mix 10 tablespoons of olive oil, lemon juice, salt and black pepper together
Temper the zucchini strips with this mixture
Add the chopped radicchio and let it sit for 30 minutes
In a small pan, heat the Parmesan cheese over low heat until it forms a light brown caramel
Add the cayenne pepper and pecans
Mix quickly
Spread on a surface brushed with oil and let it cool (you can prepare this up to a day in advance and store it in an airtight container)
Season the chicken breast with salt, black pepper, and apple cider vinegar
Heat the remaining olive oil in a skillet over medium heat
Fry the chicken breasts in batches for 7 minutes on each side, or until golden brown
Cut into strips and reserve
Arrange the zucchini and chicken strips in the center of a platter
Arrange the radicchio leaves around it
Serve with the caramelized pecans and, if needed, drizzle with more olive oil and lemon juice.
