Archive for December 10th, 2012

Belgian endive and radicchio are both members of a leafy green  family known as chicory. These bitter, tight-headed greens grill upbeautifully. All they need is a quick glaze or drizzle of vinaigrette to flavor them up. A little sugar in this vinaigrette helps to balance the bitterness of the greens.

Prep: 8 minutes
Grill: 8 to 12 minutes.

– Long-handled tongs.

– Save some fresh herbs to sprinkle over the top of the grilled chicory.
– Make the vinaigrette and refrigerate up to 2 days ahead of time.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

For the vinaigrette:
2 tablespoons raspberry vinegar or red wine vinegar
¼ cup walnut oil or extra-virgin olive oil
½ cup sour cherry preserves
½ teaspoon Dijon mustard
½ clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh basil or flat-leaf parsley
For the chicory:
1 medium-large head radicchio, about 12 ounces
2 medium heads Belgian endive, about 12 ounces total
3 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill grate.

1. Heat the grill as directed.
2. For the vinaigrette, put the vinegar in a bowl and whisk in the walnut oil in a thin, steady steam until incorporated. Whisk in the preserves, mustard, garlic, salt, pepper, and basil.
3. For the chicory, cut the radicchio through the core into eighths. Cut the endive in half lengthwise. Brush all over with the olive oil and sprinkle with the salt and pepper.
4. Brush the grill grate and coat it with oil. Put the radicchio and endive on the grill and cook until nicely grill-marked, 4 to 6 minutes per side (the endive will take slightly longer than the radicchio). If your grill has a temperature gauge, it should stay at around 450°F. 5. Put the radicchio and endive on plates or a platter, spoon the vinaigrette over the top, and serve. Pass any remaining vinaigrette at the table.

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