Grilled Endive Salad Recipe

This grilled endive salad with honey roasted cashews and gorgonzola is one of my favorite grilled salads for its balance of flavors, textures, and tastes. Warm salads are one of those things that are usually associated with winter grains and root vegetables, but throwing wedges of leafy greens on the grill is a great way to intensify their flavor and turn the leaves and stems into a satisfying meal.

The high heat from the grill crisps the outer leaves, while rendering the stem meaty and crunchy. The char-grilled endives are dressed before they are grilled, which seasons them to the core. The smoky green flavor of the endives pairs beautifully with the salty pungent gorgonzola, which starts to melt as it hits the hot leaves. These ingredients are all brought together by clusters of nutty honey roasted cashews, which start off crunchy and sweet as you take a bite

The endives are first dressed with olive oil, sherry vinegar, and honey; by doing this before they are grilled, it prevents the endives from getting soggy at the end and acts as a marinade. The honey in the dressing is less about adding sweetness and more about balancing out the acidity of the vinegar, while giving the grilled endives a grilled flavor.

1. Split endive lengthwise.
2. Trim roots and most of the ends from green onions.
3. Brush cut sides of endives and green onions with olive oil. …
4. Heat a grill pan over medium-high heat.
5. Add endives, cut side down, to hot grill pan.
6. Cook 3-4 minutes or until endive is slightly softened and grill marks appear.

Grilled Endives

Grilled Endive Salad 🔗

Grilled endive and green onions with navel orange sections and toasted walnuts tossed with vinaigrette.

Prep: 15min

Total: 30min

Serving Size: 1

Nutrition Facts: servingSize 1, calories 749 kcal, Carbohydrate 47 g, Protein 16 g, Fat 61 g, Saturated Fat 7 g, Sodium 183 mg, Fiber 26 g, Sugar 18 g

Ingredients:

• 3 endive
• 4 green onions
• 1 tablespoon olive oil
• salt and pepper
• 1 navel orange (sectioned, juice reserved)
• ⅓ cup toasted walnut pieces
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• 1 tablespoon orange blossom honey

Instruction:

1. Split endive lengthwise.
2. Trim roots and most of the ends from green onions.
3. Brush cut sides of endives and green onions with olive oil. Lightly salt and pepper both and set aside.
4. Heat a grill pan over medium-high heat.
5. Add endives, cut side down, to hot grill pan.
6. Cook 3-4 minutes or until endive is slightly softened and grill marks appear.
7. Turn and grill on opposite side for 2-3 minutes. Remove and set aside.
8. Grill onions for 3-4 minutes or until lightly cooked.
9. Cut the endive crosswise into approximately 1” slices. Cut the onions on the bias into similarly sized pieces.
10. Add the endive and onions to a large bowl.
11. Section the orange over a small bowl catching all the juices as you work. Add the orange sections and toasted walnuts to the endive and onions.
12. In the small bowl with the orange juice, add the mustard, olive oil, and honey. Whisk together until smooth and emulsified. Add salt and pepper to taste.
13. Pour the dressing over the endive, onions, orange sections, and walnuts.
14. Toss to coat well.

FAQ

Can you eat endive raw in a salad?

Endives can be eaten raw or cooked; when raw, they are bitter and crisp, making them a great addition to salads; when cooked, the flavor of the endive softens and becomes nutty and sweet.

How do you cut endive lettuce for salad?

When you are ready to use endive, there is no need to wash it because the leaves have not been in contact with soil and have been harvested and packed in a sanitary manner. For appetizers calling for a whole leaf, simply trim the bottom and separate the leaves.

Does endive need to be washed?

When you are ready to use endive, there is no need to wash it because the leaves have not been in contact with soil and have been harvested and packed in a sanitary manner. For appetizers calling for a whole leaf, simply trim the bottom and separate the leaves.