Grilled Radicchio And Endive Recipes

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GRILLED RADICCHIO WITH ENDIVE, WATERCRESS AND SPICY PEANUT VINAIGRETTE



Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 19

Spicy Peanut Vinaigrette
3 tablespoons aged sherry vinegar
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, chopped
2 tablespoons smooth peanut butter
1 teaspoon Asian hot chili oil
2 teaspoons honey
1 teaspoon toasted sesame oil
1/2 cup canola oil
Salt and freshly ground black pepper
2 heads radicchio, cut into quarters
Canola oil
Salt and freshly ground black pepper
2 heads endive, thinly sliced
1 bunch watercress
Chopped peanuts, for garnish
Chopped chives, for garnish
Chopped cilantro leaves, for garnish

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



Grilled Endive and Radicchio with Gorgonzola and Sage-Infused Olive Oil image

Bitter endive pairs very well with the sharp and creamy gorgonzola.

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
4 sprigs sage
3 heads endive, sliced in half lengthwise
3 heads radicchio di Treviso, sliced in half lengthwise
4 ounces crumbled gorgonzola
Kosher salt and freshly ground black pepper
Pinch red pepper flakes

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



Grilled Radicchio and Endive image

To grill radicchio and endives so that they are flavorful and moist, place them close together on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

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.

ENDIVE AND RADICCHIO SALAD



Endive and Radicchio Salad image

Categories     Salad     Vegetarian     Quick & Easy     Fall     Winter     Endive     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 12

3 Belgian endives
1/4 lb radicchio
1 tablespoon Dijon mustard
1 tablespoon Sherry vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons grapeseed or canola oil
1 teaspoon Asian sesame oil
2 scallions, finely chopped (1/4 cup)
1 tablespoon sesame seeds, toasted
1 teaspoon black sesame seeds (optional)

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



Roasted Lettuce, Radicchio, and Endive image

A Sicilian grandmother taught me to make roasted lettuces this way. I like it for a change from serving cold salad. It is healthy and delicious! Most people like it served with crunchy bread. This also works very well with omelets in the morning or for brunch. Leftovers can be easily re-heated in the microwave.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 6

Number Of Ingredients 13

2 heads radicchio, halved lengthwise
2 heads Belgian endive, halved lengthwise
1 head chicory (curly endive), halved lengthwise
1 head romaine lettuce, halved lengthwise
3 tablespoons olive oil, divided
¾ cup pitted Greek olives
½ cup capers
1 tablespoon dried oregano
1 ½ teaspoons ground thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground dried chile pepper
2 tablespoons grated Romano cheese

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.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 16.7 g, Cholesterol 2.6 mg, Fat 12.9 g, Fiber 10.8 g, Protein 6.3 g, SaturatedFat 2.1 g, Sodium 1108.6 mg, Sugar 1.8 g

GRILLED ENDIVE WITH ORANGE VINAIGRETTE



Grilled Endive with Orange Vinaigrette image

Categories     Salad     Vegetarian     Quick & Easy     Orange     Summer     Endive     Gourmet

Yield Makes 2 servings

Number Of Ingredients 4

1 navel orange
1 1/2 teaspoons white-wine vinegar
1 tablespoon plus 2 teaspoons olive oil
2 Belgian endives

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



Grilled Chicken Paillards with Endive and Radicchio image

Charcoal-grilled chicken paillards, radicchio, and endive make a simple and delicious main course for a summer dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

3 whole boneless, skinless chicken breasts, split (about 2 pounds)
1 recipe Basic Marinade
3 heads endive, halved lengthwise
2 large heads radicchio, each cut in 6 wedges
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3 lemons, cut in half crosswise
Rosemary sprigs, for garnish
Thyme sprigs for garnish

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.

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