Endive has a slight artichoke flavor when grilled and tastes fantastic. Last summer I toured California Endive Farms, which is the sole grower of endive in America. Endive is correctly pronounced “On-Deev” and it has a two-step growing process. The first growth from seed to root takes about 150 days in the field. Once harvested, the roots are trimmed and placed in dark, cold storage around 29 degrees where they go dormant. The roots are then transferred to massive racks in a cool, dark, and humid warehouse where they complete their second growth cycle in 28 days. After my farm tour we enjoyed a version of this grilled endive salad.
- 6 endives (about 14oz)
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon Dijon mustard
- ¼ cup chopped dates (about 1oz)
- 2 tablespoon roasted, unsalted pepitas
- 2 tablespoons finely diced red onion
- ½ ounce grated parmesan cheese
- 1 teaspoon aged balsamic vinegar
- Salt & pepper to taste
- Clean and preheat grill to 350 degrees.
- Whisk olive oil, apple cider vinegar, Dijon mustard and a pinch of salt and pepper in a medium bowl. Set aside.
- Cut endive in half lengthwise. Rinse well and let drain.
- Toss endive thoroughly in olive oil mixture.
- Place cut side down on preheated grill. Cook for 10 minutes and then flip over and cook for 5 more minutes. Remove from grill.
- Roughly chop endive and place in medium bowl. Season with salt and pepper to taste. Add dates, pepitas, red onion and parmesan cheese. Mix well. Drizzle with aged balsamic vinegar.
- Serve warm or at room temperature.