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Grilled Endive Salad

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Serves 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

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 sprinkle 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.

nutrition information (per serving):
Calories (kcal): 140; Fat (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 3; Protein (g): protein g 7; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 350; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 1;

Photo: Mark Thomas

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