Ann’s Grilled Endive Salad

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Clock Icon for Prep Time 10 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

Endives are one of winter and spring’s most nutritious veggie families. Loved for their slightly bitter flavor they include translucent pale green and white Belgian endive, the red endives round radicchio and long Treviso,...


  • 4 pieces endive, cut lengthwise into quarters leaving the hearts intact
  • 1 tablespoon + 1 teaspoon extra virgin olive oil, divided
  • 2 tablespoons pine nuts
  • 1 tablespoon of currants, soaked and plumped in a little boiling water
  • 1 tablespoon aged balsamic vinegar (see Chef Tips)
  • Sea salt to taste

Nutrition Facts


87 cals


8 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g


5 g


2 g


2 g


1 g


158 mg


  1. Heat the griddle over a medium high flame. Take 1 tablespoon of the olive oil and lightly brush the endive and the hot griddle with it. Set the endive quarters cut sides down onto the hot griddle. Cook until they are browned, about 4 minutes. Turn. Continue until all 3 sides are lightly browned and the endive has softened.
  2. Meanwhile over a medium high flame, dry toast the pine nuts in a small pan, shaking the pan as you cook. As soon as they start to color, (2-4 minutes) tip them into a bowl and set aside. Drain the currants discarding the soak water. Set aside.
  3. Set the cooked endive onto a warm plate. Drizzle with the aged balsamic vinegar and any remaining extra virgin olive oil. Sprinkle all over with the pine nuts and the drained currants. Serve while still warm.

Chef Tips

The balsamic for the dressing is best if thick and aged, or a reduction called Saba.

Add a little more oil, if you would like.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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