Best 7 Grilled Radicchio And Endive Recipes

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 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 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.

ENDIVE AND RADICCHIO SALAD

Steps:

• Trim endives and halve lengthwise. Cut pieces in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
• Cut radicchio in half and discard core, then cut lengthwise into 1/4-inch-wide strips. Soak radicchio and endives in a large bowl of very cold water to crisp, 10 minutes, then drain and dry.
• Whisk together mustard, vinegar, sugar, salt, pepper, grapeseed oil, and sesame oil in another large bowl until emulsified.
• Add endives, radicchio, scallions, and sesame seeds and toss until coated well.

ROASTED LETTUCE, RADICCHIO, AND ENDIVE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
• Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the baking sheet. Drizzle 2 tablespoons of the olive oil on top.
• Combine olives and capers in a small bowl. Mix oregano, thyme, salt, black pepper, and chile pepper in a small bowl to make spice mixture.
• Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
• Bake in the preheated oven until crispy and beginning to wilt, 10 to 15 minutes. Cut off kitchen string and sprinkle Romano cheese on top before serving.

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 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.