Grilled Radicchio & Endive w/ Walnuts & Grapes
This is a beautiful fall salad.
If you can find some nice radicchio or treviso, along with big fat Belgian endives, then buy them.
Make sure the radicchio and endive is super fresh (you don't want the little stuff in the plastic package from Trader Joe's...too small and they sit around too long in the package).
This is a bit bitter, so you have to like that bitter green thing.
But the sweet balsamic and cooked grapes make this a wonderful starter to grilled meats or chicken.
Grilled Radicchio, Endive w/ Grapes & Walnuts: serves 4
1 large head of radicchio or treviso, cut into quarters, keeping the stem in tact
1 large head of Belgian endive, cut into quarters, leaving the stem in tact
handful of red or black seedless grapes
olive oil for the grill pan
sea salt & pepper
balsamic vinegar & walnut oil for finishing
handful of toasted walnuts
Cut the radicchio and endive into fourths, leaving the stem to hold the quarters together.
Heat a well oiled grill pan and cook the vegetables with the grapes for about 4 minutes total (2 minutes on each side), turning them with tongs so they are nice and wilted and charred.
Turn off the heat and splash with about a tablespoon of balsamic vinegar.
Remove a quarter of each, radicchio and endive to a plate and garnish with walnuts, grapes and feta cheese.
Drizzle w/ walnut oil and season w/ sea salt & pepper.