EyeSwoon

the bite: Grilled Endive + Radicchio

eyeswoon grilled endvide half bleed
CHARRED, BITTER & BRINY!

 

Who knew grilled salads would swoon me so deeply? The coming together of opposed flavors on my palette makes me giddy with excitement.  This melange of ingredients guarantees to please!  Delivering bright notes of herbs mingling with tart lemon and briny capers cutting through the bitter qualities found in the endive and radicchio.  Charred lettuce on the grill is a simple and unexpected accompaniment to any dish but particularly to richer foods like a juicy steak.  This swooner can be prepared on an outdoor grill or easily make on a stop top grill pan.

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Grilled Endive + Radicchio with Lemon Herb Vinaigrette

EyeSwoon Kitchen

  • Ingredients

    • GRILLED LETTUCES:

      4 Belgian endive, halved lengthwise

      2 Radicchio, halved lengthwise

      2 tablespoons olive oil (for brushing lettuces)

      salt + pepper

      VINAIGRETTE:

      1 clove garlic, finely minced

      2 
teaspoons lemon zest

      2 
tablespoons fresh lemon juice

      1 
tablespoon capers, drained & roughly chopped

      2 
tablespoons flat leaf parsley, chopped

      3 
tablespoons extra virgin olive oil

      salt and fresh black pepper, to taste

      2 tablespoons toasted pepitas

      small handful of mint leaves loosely torn

  • The Prep

    • TO PREPARE THE LETTUCES:

      Brush the endive & radicchio with olive oil; season with s + p.

      Grill over medium-high heat (on outdoor grill or indoor stove top grill pan), turning once until just tender, approximately 8-10 minutes.

      Transfer lettuces to a platter.

      VINAIGRETTE:

      Roughly chop parsley and combine with lemon zest and lemon juice, and capers in a small non-reactive bowl. Whisk in the olive oil; season with taste with salt and pepper.

      Drizzle vinaigrette over the endive and radicchio, sprinkle with pepitas and top with torn mint leaves.

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