Grilled Endive With Orange Vinaigrette Recipes

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ENDIVE AND FRISEE SALAD WITH ORANGES



Endive and Frisee Salad with Oranges image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9

1/4 cup balsamic vinegar
2 tablespoons finely sliced shallots
1 tablespoon honey
1/3 cup olive oil or hazelnut oil
Salt and freshly ground black pepper
3 heads Belgian endive, trimmed, cut crosswise into thin slices
2 heads frisee lettuce, center leaves only, torn into pieces
2 blood oranges or regular oranges, segmented
1/2 cup hazelnuts, toasted and chopped

Steps:

  • Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
  • Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

Nutrition Facts : Calories 293 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 214 milligrams, Carbohydrate 27 grams, Fiber 15 grams, Protein 8 grams, Sugar 10 grams

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.

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