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

Cook Time 10

Total Time 15

Servings servings

Calories 296kcal

Equipment

Ingredients

For honey roasted cashews

50 grams raw cashew nuts (about ⅓ cup, chopped)
1 tablespoon honey
Kosher salt

For endives

2 endives (quartered)
1 tablespoons olive oil
1 teaspoons sherry vinegar
1 teaspoons honey
½ teaspoon Kosher salt (halve if using regular salt)
ground black pepper

For salad

25 grams Gorgonzola
flat-leaf parsley (for garnish)

Grams + US Cups - US Standard

Instructions

To make the honey roasted cashews, prepare a silicone mat, or a piece of parchment paper.
Add the chopped 50 grams raw cashew nuts to a pan, along with the 1 tablespoon 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.
50 grams raw cashew nuts, 1 tablespoon honey
Immediately turn the nuts out onto the silicone mat and sprinkle the nuts with a little bit of Kosher salt.
Kosher salt
For the 2 endives, use paper towels to make sure the quartered pieces are very dry, and then line them up in a tray, cut-side up.
2 endives
Make the sauce by mixing together the 1 tablespoons olive oil, 1 teaspoons sherry vinegar, and 1 teaspoons honey. This is easiest to do in a small plastic squeeze bottle, so you can just shake it and squeeze the dressing over the endives. Drizzle the sauce over the endives and the sprinkle with ½ teaspoon Kosher salt and ground black pepper to taste.
1 tablespoons olive oil, 1 teaspoons sherry vinegar, 1 teaspoons honey, ½ teaspoon Kosher salt, ground black pepper
Heat your grill or broiler until hot, then place the endives on the grill, cut-side up. Grill 3-4 minutes, or until grill marks appear on the bottom, then flip the endives over and grill for another 3-4 minutes, or until the edges of the endive are lightly charred.
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 tepee and sprinkle with crumbled 25 grams Gorgonzola, the honey roasted cashews and some flat-leaf parsley leaves. Finish with a bit of salt and pepper to taste.
25 grams Gorgonzola, flat-leaf parsley

Nutrition