Select a hearty chicory that will take the heat of the grill for this smoky-flavored offering. Favorites include radicchio and Belgian endive. Make the vinaigrette extra-creamy by blending it in a high-speed blender.
Ingredients
- 2 Tbsp maple syrup
- 1 garlic clove, minced
- 1/8 tsp salt
- A few grinds of black pepper
- 3 tsp fresh chopped thyme leaves, divided
- 2 tsp fresh chopped rosemary leaves, divided
- 1/3 cup aged balsamic vinegar
- 2/3 cup extra-virgin olive oil
- 1 medium head radicchio
- 2 heads Belgian endive
- Extra-virgin olive oil
- Salt
- Pepper
- Blue cheese
- Bacon, optional
Instructions
Prepare the dressing. Place maple syrup, garlic, salt, 1 teaspoon thyme leaves, 1 teaspoon rosemary leaves, balsamic vinegar and olive oil a high-speed blender or food processor. Process until smooth and creamy. Blend in the remaining fresh thyme and rosemary.
Heat outdoor grill to medium-high heat. If possible, place a grill plate on top of the heat. This will make it easier to grill the lettuce. Remove tough bottom of the radicchio. Cut radicchio into quarters being careful to keep bottom stem intact. Brush generously with olive oil and season lightly with salt and pepper. Remove the tough bottom of the endive. Cut each in half. Brush with olive oil and season lightly with salt and pepper.
When grill is hot, place radicchio and endive on grill plate. Grill for several minutes on each side, lightly charring the edges.
Place grilled radicchio and endive on a serving platter. Garnish with blue cheese and optional bacon. Finish by drizzling maple balsamic vinaigrette over the salad.
