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Grilled Endive Salad

Mark Thomas

Servings: four.

Grilling the endive on just one side makes for a delicious mix of charred, silky, and crunchy leaves.


  • 4 small heads Belgian endive
  • Extra-virgin olive oil
  • Kosher salt
  • 1/2 lb. arugula, washed, tough stems trimmed
  • 1 lemon, quartered
  • 1-1/2 oz. Parmigiano-Reggiano, cut into thin flakes with a knife or vegetable peeler
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 140
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 10
  • Sodium (mg): 350
  • Carbohydrates (g): 7
  • Fiber (g): 1
  • Protein (g): 7


  • Heat the grill. Remove any wilted or brown-tinged leaves from the heads of endive and halve them lengthwise. Dip them in cold water and shake lightly. Toss with olive oil and┬ásprinkle with salt.
  • Grill the endive on only the cut side over medium-high heat until just tender when pierced with a fork, 10 to 13 minutes. Arrange the arugula on four salad plates and set the endive halves on top. Drizzle with a little more olive oil and a squeeze of lemon; top with the shaved Parmigiano and freshly ground black pepper and serve.


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