Vermont Castings

Grilled Endive Salad with Golden Raisins

Replace your usual salad with a light starter that's fun to make and uniquely delicious.

Prep Time
Easy to do
Cook Time
Grilled Endive Salad with Golden Raisins



    1. Preheat grill to medium-high.
    2. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, mustard, salt, and black pepper. Set the dressing aside.
    3. Place a single layer of pine nuts in a small cast-iron skillet on the stovetop over medium-high heat. Shake the pan frequently. (The nuts will become slightly golden and emit a nutty aroma.) Remove the nuts from the pan and set aside until needed. Vermont Castings Modern Grilling © 2007 Quarry Books
    4. Use a pastry brush to brush both sides of the endive with some of the olive oil. Place the endive on the grill, cut side down. Cook for about 2 minutes, baste with some more of the oil, and turn with tongs. Continue to cook for about 2 more minutes. (The endive will wilt slightly and develop grill marks.) Remove the endive from the grill.
    5. Place the lettuce in a large bowl and drizzle with the dressing. Toss to combine. Distribute among four salad plates. Place one grilled endive half atop the lettuce on each plate. Sprinkle with equal amounts of raisins and pine nuts.

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