Print

Grilled Endive Salad

A delicious grilled endive salad with marinated char-grilled endives, honey roasted cashew nuts and gorgonzola cheese.
Course Salad
Cuisine American, Best, Experimental
Level Beginner
Main Ingredient Cheese, Vegetable
Diet Gluten-Free, Low-Carb, Pescatarian, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings

Ingredients

For honey roasted cashews

  • 50 grams raw cashew nuts (about 1/3 cup, chopped)
  • 1 tablespoon honey
  • Kosher salt

For endives

  • 2 endives (quartered)
  • 1 tablespoons olive oil
  • 1 teaspoons sherry vinegar
  • 1 teaspoons honey
  • 1/2 teaspoon Kosher salt (halve if using regular salt)
  • ground black pepper

For salad

  • 25 grams Gorgonzola
  • flat-leaf parsley (for garnish)

Instructions

  1. To make the honey roasted cashews, prepare a silicone mat, or a piece of parchment paper.
  2. Add the chopped cashews to a pan along with the honey and roast over medium heat until the nuts are medium brown and the honey has reached a dark brown. You can do this step over a grill if you like.
  3. Immediately turn the nuts out onto the silicone mat and then sprinkle the nuts with a little bit of kosher salt.
  4. For the endives, use paper towels to make the quartered pieces are very dry, and then line them up in a tray, cut-side up.
  5. Make the sauce by mixing together the olive oil, sherry vinegar and honey. This is easiest to do in a small plastic squeeze bottle, do you can just shake it and squeeze the dressing over the endives. Drizzle the sauce over the endives and the sprinkle with 1/2 teaspoon of salt and black pepper to taste.
  6. Heat your grill or broiler until hot and then place the endives on the grill, cut-side up. Grill 3-4 minutes or until grill marks appear on the bottom and then flip the endives over and grill for another 3-4 minutes, or until the edges of the endive are lightly charred.
  7. Return the grilled endives to the tray and drizzle with a little more olive oil. To plate the salad, pile the endive wedges into a tipi and then sprinkle with crumbled Gorgonzola, the honey roasted cashews and some parsley leaves. Finish with a bit of salt and pepper to taste.