GRILLED ENDIVE & RADICCHIO SALAD
3 heads of radicchio halved lengthwise
3 heads Belgian endive, halved lengthwise
1 tablespoon of olive oil (15 ml)
Salt and pepper to taste
¼ cup of fresh cilantro (60ml)
¼ cup of fresh parsley (60ml)
10 fresh basil leaves
3 anchovy fillets
3 teaspoons of capers (15ml)
2 tablespoons of caper brine (30ml)
1/3 cup of olive oil (83ml)
4 tablespoons of red wine vinegar (60ml)
¼ cup of chives (60ml)
Prepare the dressing. Place the herbs in the blender and blitz. Continue to
blend and gradually add anchovy fillets, capers, brine, and vinegar. Add oil
last in a slow stream until you reach the desired thickness.
Place the dressing in the fridge for a minimum of 30 minutes.
Preheat the grill to medium high heat. Brush the radicchio and endive halves
with the olive oil. Season well with salt and pepper.
Oil the grill and place the radicchio and endives cut side down on the grill.
Grill for 4-6 minutes and flip. Brush with oil and continue to grill for another
4 minutes or until tender.
Bring the dressing back to room temperature before drizzling over the grilled
Yield: 6 servings