Best Grilled Endive And Radicchio With Gorgonzola And Sage Infused Olive Oil Recipes

Grilled Radicchio and Endive image

Provided by Martha Stewart

Number Of Ingredients 5

1 head radicchio
6 heads Belgian endive
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

Heat grill until it is medium hot. Slice the radicchio lengthwise into six wedges. Slice the Belgian endives lengthwise into four wedges. Using a pastry brush, brush the olive oil over all sides of the radicchio and endive wedges. Sprinkle radicchio and endive wedges with salt and pepper. Place the radicchio and endive wedges on the grill, away from direct flame. Cook, turning occasionally, until golden and tender, 6 to 8 minutes depending on heat of grill. Serve immediately.

Grilled Radicchio image

Yield makes 4 servings

Number Of Ingredients 5

2 heads of radicchio
1/4 cup extra virgin olive oil, or more to taste
Salt and black pepper to taste
1 teaspoon minced garlic, optional
Lemon wedges for serving

Steps:

Start a charcoal or gas grill; the fire should be only moderately hot and the rack about 4 inches from the heat source. Cut the radicchio in half and drizzle the cut sides with olive oil, then sprinkle with salt and pepper. If you like, rub with the garlic.
Grill, cut side down, until nicely browned, about 2 minutes, then turn and brown the other side. Continue to cook, turning occasionally, for a total of 5 to 10 minutes, or until the exterior is browned and crisp (the interior will barely cook; that's fine).
Serve hot or at room temperature with lemon wedges and drizzled with a little more olive oil.