Grilled Endive Salad – a delicious recipe with balsamic vinegar, they, olive oil, blue cheese, walnuts, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Reduce the balsamic - just pour it in a pan and simmer until it's about half the original volume. It will thicken into a fabulous balsamic syrupy goo as it cools. I keep this on hand at all times.
2
Heat the grill to medium high. Trim the endives and cut them in half. Drizzle with the olive oil and season them with salt and pepper. Grill them until they just start to char - turning to get all sides. They should still be a bit crisp in the middle.
3
Remove them to a cutting board and slice. Toss them in a bowl with a couple of tablespoons of the balsamic, then toss in the cheese and nuts. Grind a bit more pepper over and serve warm. Enjoy with your sisters. Be silly.
147
kcal
Calories
15
g
Fat
1
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 bottle of balsamic vinegar, 4 (are they called heads?) of endive. I like to use both white and red if I can get them, 2 tablespoons olive oil, 1/4 cup crumbled blue cheese, and more.
Yes, Grilled Endive Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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