Monday, May 7, 2012

Grilled Belgian Endive Salad with Cilantro

After the bacon & margarita, a girl needs a salad, lol. And I love Belgian endive, I think they are just beautiful. But they can be a little bitter, so I decided to grill them. Dowsing them with olive oil cuts the bitterness, and grilling it mellows them out, transforming them into layers of smoky, oily deliciousness on a plate. Enjoy! :)

  • 4 heads of Belgian endive, heavy for their size, leaves tightly packed
  • 4 radishes, sliced thin
  • 1 bunch cilantro, chopped
  • olive oil, and 1/3 cup reserved for dressing
  • 2 teaspoons agave syrup
  • 2 teaspoons apple cider vinegar
  • juice of 1 lime

Cut your endive heads in half lengthwise, and drizzle with olive oil and top with salt. Grill cut side down for about 5 minutes, so there are some nice grill marks, I had the heat on high. When your endive is done, remove from the grill, and make your dressing. Combine the olive oil, apple cider vinegar, agave syrup, lime juice and a little salt (I was tempted to add tequila, lol). Stir in your cilantro. It will be very thick dressing. Arrange your endive lettuces on a plate and top with your radish slices. Drizzle your salad with the dressing, and additional olive oil. This serves 4 as a starter or 2 as a main course. It is complete with some poached shrimp, adding some sweetness to the salad.

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