Grilled Chicory with Sour Cherry Vinaigrette

Name: Grilled Chicory with Sour Cherry Vinaigrette
Prep time: 8 min
Total time: 16 min
Yield: Makes 4 servings
Ingredients: ½ teaspoon kosher salt; ½ clove garlic, minced; 1 tablespoon chopped fresh basil or flat-leaf parsley; ¼ teaspoon ground black pepper; 1 medium-large head radicchio, about 12 ounces; 1 tablespoon chopped fresh basil or flat-leaf parsley; 3 tablespoons olive oil; 2 medium heads Belgian endive, about 12 ounces total; 2 tablespoons raspberry vinegar or red wine vinegar; 2 tablespoons raspberry vinegar or red wine vinegar; ¼ cup walnut oil or extra-virgin olive oil; ¼ cup walnut oil or extra-virgin olive oil; ½ teaspoon Dijon mustard; ½ cup sour cherry preserves; Oil for coating grill grate

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Belgian endive and radicchio are both members of a leafy green family known as chicory. These bitter, tight-headed greens grill up beautifully. 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.

Ingredients

For the vinaigrette

2 tablespoons raspberry vinegar or red wine vinegar
¼ cup walnut oil or extra-virgin olive oil

Method

Directions

Heat the grill as directed.
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.
For the chicory, cut the radicchio through the core into eighths. Cut the endive in half lengthwise. Brush all over wit