EyeSwoon

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.