Best Grilled Endive Recipes

GRILLED BELGIAN ENDIVE

Steps:

• Heat an outdoor grill or stove top grill pan over high heat.
• Trim the tough, woody bottom of the endive leaving just enough for the leaves to remain connected. Cut the endives in half, lengthwise. Combine the oil and 1/2 tablespoon fresh oregano. Brush the cut sides of the endive with the oil oregano mixture.
• Brush grill grates or grill pan lightly with olive oil. Grill the endives on the grill by placing them cut side down and cooking until the edges are browned and curled, about 3 - 4 minutes. Remove to serving dish and drizzle with balsamic vinegar, remaining oregano, salt and pepper.

GRILLED RADICCHIO AND ENDIVE

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.

WATERCRESS, ENDIVE, AND GRILLED-PEACH SALAD

Steps:

• Prepare grilled peaches; quarter each half, and set aside.
• In a large bowl, whisk together fresh lemon juice and olive oil; season with coarse salt and ground pepper.
• Add Belgian endives, stemmed watercress, and bocconcini or mozzarella. Toss to coat. Divide among plates; arrange peaches next to salad.

GRILLED ENDIVE AND RADICCHIO WITH GORGONZOLA AND SAGE-INFUSED OLIVE OIL

Steps:

• Preheat the grill to high heat.
• Heat the olive oil in a small saucepan until hot. Add the sage and allow the sage to infuse its flavor into the oil. Remove from the heat when the sage becomes fragrant and slightly crispy, a few minutes.
• Grill the endive and radicchio until slightly wilted with good grill marks, about 4 minutes per side. Turn the endive and radicchio cut-side up and top with the gorgonzola. Close the lid and grill until the cheese has softened, 2 minutes.
• Remove the endive and radicchio to a platter. Drizzle the infused olive oil over the top. Serve immediately.

GRILLED PORK TENDERLOIN AND BELGIAN ENDIVE AND TOMATO CHILE JAM

Steps:

• Mince garlic and mash to a paste with 1 teaspoon salt using a large heavy knife, then stir together garlic paste, rosemary, pepper, and 1 tablespoon oil in a small bowl. Pat pork dry and rub all over with paste. Marinate, uncovered, at room temperature 20 minutes.
• While pork marinates, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• While grill is heating, set a box grater into a shallow dish, then rub cut sides of tomatoes against large teardrop-shaped holes to remove as much tomato pulp as possible (discard skins). Boil tomato pulp, sugar, red pepper flakes, and remaining 1/2 teaspoon salt in a 4-quart heavy pot, uncovered, stirring occasionally, until reduced to about 1 1/2 cups, 15 to 20 minutes. Transfer tomato jam to a bowl set in a larger bowl of ice and cold water and cool to room temperature, stirring.
• Brush both sides of endive halves with remaining 1 1/2 tablespoons oil and season with salt. Grill pork and endives on lightly oiled grill rack, turning over occasionally, until thermometer inserted diagonally into center of pork registers 150°F and endives are tender, 8 to 10 minutes. Transfer pork to a cutting board and let stand 5 minutes. (Internal temperature will rise to about 155°F while standing.) Serve pork with endives and tomato chile jam.

WATERCRESS, ENDIVE, AND GRILLED PEACH SALAD

Steps:

• Heat a grill to medium-low. Brush both sides of the peaches with the melted butter.
• Place the peaches on the grill; cover the grill, and cook until the peaches are charred and softened, 4 to 5 minutes per side. Quarter each half, and set aside.
• In a large bowl, whisk the lemon juice and olive oil; season with salt and pepper.
• Add the endives, watercress, and bocconcini. Toss to coat. Divide among 4 plates; arrange the peaches next to the salad.

GRILLED SPICY SHRIMP WITH FRESH PLUMS + BELGIAN ENDIVE SALAD WITH PASSION FRUIT VINAIGRETTE

Steps:

• GRILLED SPICY SHRIMP WITH FRESH PLUMS + BELGIAN ENDIVE SALAD INSTRUCTIONS: * Combine olive oil, chile pepper paste and ground pepper-marinate shrimp for at least one hour. * Grill shrimp on one side for 2 minutes, then turn and finish (1 minute) and set aside. * Mix endive, plums and red onion in a bowl, then add 1 teaspoon of sherry vinegar and 2 tablespoons of olive oil. * Add salt and pepper to taste and mix garnish with chives. * Place shrimp on salad, drizzle on passion fruit vinaigrette. PASSION FRUIT VINAIGRETTE INSTRUCTIONS: * Puree in blender all ingredients except olive oil. * Add olive oil slowly while machine is on-add all of the oil gradually. * Add salt and pepper to taste.

GRILLED ENDIVE WITH ORANGE VINAIGRETTE

Steps:

• Prepare grill.
• With a vegetable peeler remove two 1 1/4- by 1/2-inch strips zest from orange and cut lengthwise into very thin strips. Squeeze enough juice from orange to measure 1 tablespoon. In a bowl whisk together zest, orange juice, vinegar, 1 tablespoon oil, and salt and pepper to taste until combined well.
• Halve endives lengthwise, keeping halves from separating into leaves, and brush all over with remaining 2 teaspoons oil. Season endives with salt and pepper and grill, cut sides down, on a rack set 5 to 6 inches over glowing coals 6 minutes. Turn endives and grill until just tender, 6 minutes more. (Alternatively, endives may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Serve endives drizzled with vinaigrette.

GRILLED BELGIAN ENDIVE AND BLUE CHEESE GRATINéE

Steps:

• Prepare barbecue (medium-high heat) and preheat broiler. Place endive in single layer on baking sheet. Brush endive with 4 tablespoons oil. Sprinkle with salt and pepper. Grill until crisp-tender, about 1 minute per side. Return to baking sheet. Sprinkle with cheese. Broil until cheese melts and bubbles, about 2 minutes. Transfer to platter. Drizzle with 1/2 tablespoon oil and vinegar. Top with parsley.

GRILLED CHICKEN PAILLARDS WITH ENDIVE AND RADICCHIO

Steps:

• Cut open two sides of a resealable plastic bag. Place 1 chicken-breast half in bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with remaining chicken. Add marinade. Chill for 2 hours.
• Brush endive and radicchio with olive oil; sprinkle with salt and pepper; set aside. Brush cut sides of lemons with olive oil.
• Heat a grill or grill pan. Remove chicken from marinade; grill until browned and cooked through, 2 to 3 minutes on each side. Transfer to serving platter.
• Grill endive, radicchio, and lemons until nicely browned, about 3 minutes; turn as needed. Serve on platter with chicken, garnished with rosemary and thyme.

GRILLED SALMON SALAD IN ENDIVE CUPS WITH CAVIAR

Steps:

• In a bowl, combine salmon, mayonnaise, sour cream, capers, gherkins, dill, salt and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with salad.
• To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar.

WARM SALAD WITH GRILLED FRUITS, ROASTED ENDIVE, CRUSHED NUTS, AND MAYTAG BLEU CHEESE

Steps:

• In advance, split fruits in half, season and grill (if ripeness is an issue, finish by roasting).
• Cut endive and frisee in half. Cut radicchio in quarters.
• Toss nuts with melted butter, salt, and pepper, then lightly roast. Cool and crush by hand or with a rolling pin.
• In a hot skillet or roasting pan drizzle lightly with olive oil, season the endive, frisee, and radicchio and roast them cut side down (you do want to color the endive).
• Toss roasted endives with the vinaigrette. Arrange the lettuces and fruits on the plate, and garnish with nuts and cheese.

GRILLED RADICCHIO WITH ENDIVE, WATERCRESS AND SPICY PEANUT VINAIGRETTE

Steps:

• For the vinaigrette:
• Put the vinegar, soy sauce, ginger, garlic, peanut butter, chili oil, honey and sesame oil in a blender and blend until smooth. With the motor running, slowly add the canola oil until emulsified. If the vinaigrette is too thick, thin with a little warm water. Season, to taste, with salt and pepper.
• For the salad:
• Heat grill to high. Brush the radicchio with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Arrange radicchio, endive and watercress on a platter and drizzle with the peanut vinaigrette. Garnish with peanuts, chives and cilantro.

GRILLED ASPARAGUS AND ENDIVE WITH FAVAS, ORANGE AND MINT

Steps:

• Bring a pot 3/4 full of salted water to boil over high heat. Meanwhile prepare large bowl of ice water. Add the shucked fava beans to the boiling water and boil for 1 min. Drain and transfer to the bowl of ice water. When the beans cool use your fingers to peel off skins. Set aside. Prepare hot fire in a grill and oil the grill rack. Arrange the asparagus and endive on the grill making sure they are perpendicular to the grate bars and do not fall through the grate. ( alternatively use a grill screen) Grill turning occasionally until they are evenly charred 2-3 min total. Arrange on serving platter and season with salt and pepper. Using a zester, zest the orange over a bowl. Peel and segment the rorange allowing the segmaents and any juices to fall into the bowl. Add the olive oil, using a fork break up the orange segments into bite-sized pieces. Season with dalt and pepper. Scatter the fava beans and mint on top of the grilled vegetables. Drizzle with orange dressing and serve immediately. You can substitute English peas for fava beans or grilled fennel for endive. You can use a broiler instead of a grill. Just keep close watch to avoid overcooking

GRILLED ENDIVE

Steps:

• 2 large heads Belgian endive or 2 romaine hearts, halved through core, or 2 heads radicchio, quartered 2 tablespoons olive oil 1/4 cup crumbled Gorgonzola cheese (1 ounce) 2 tablespoons walnuts, toasted and coarsely chopped 1 1/2 tablespoons aged balsamic vinegar* or saba Directions Brush endive with 1 tablespoon of the oil. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place endive on the grill rack directly over medium-hot coals. Cover and grill about 4 minutes or until lightly charred, turning once halfway through grilling time. Move endive to indirect heat directly above drip pan; cover and grill about 15 minutes more or just until leaves start to become translucent** and core can be pierced with a fork. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as directed.) (If using romaine or radicchio, cover and grill directly over medium-high heat about 4 minutes or until lightly charred, turning once halfway through grilling time. Omit grilling over indirect heat.) Place endive, cut sides up, on four salad plates. Top with Gorgonzola and walnuts. Drizzle with aged balsamic vinegar and the remaining 1 tablespoon oil. From the Test Kitchen * If you can't find aged balsamic vinegar, use regular balsamic vinegar. Place 1 cup balsamic vinegar in a medium saucepan; bring to boiling; reduce heat. Boil gently, uncovered, for 15 to 18 minutes or until reduced to 1/3 cup. Cool before using. Store in a covered container for up to 1 month. ** If outer leaves are too brown, remove and discard them before serving the endive. Nutrition Facts (Grilled Endive) Per serving: 262 kcal cal.
• Directions Brush endive with 1 tablespoon of the oil. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place endive on the grill rack directly over medium-hot coals. Cover and grill about 4 minutes or until lightly charred, turning once halfway through grilling time. Move endive to indirect heat directly above drip pan; cover and grill about 15 minutes more or just until leaves start to become translucent** and core can be pierced with a fork. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as directed.) (If using romaine or radicchio, cover and grill directly over medium-high heat about 4 minutes or until lightly charred, turning once halfway through grilling time. Omit grilling over indirect heat.) Place endive, cut sides up, on four salad plates. Top with Gorgonzola and walnuts. Drizzle with aged balsamic vinegar and the remaining 1 tablespoon oil. From the Test Kitchen * If you can't find aged balsamic vinegar, use regular balsamic vinegar. Place 1 cup balsamic vinegar in a medium saucepan; bring to boiling; reduce heat. Boil gently, uncovered, for 15 to 18 minutes or until reduced to 1/3 cup. Cool before using. Store in a covered container for up to 1 month. ** If outer leaves are too brown, remove and discard them before serving the endive. Nutrition Facts (Grilled Endive) Per serving: 262 kcal cal.