📝 About This Recipe
This dish transforms the naturally bitter Belgian endive into a succulent, caramelized masterpiece through the magic of high-heat grilling. Popular in French and Belgian bistros, the heat mellows the vegetable's sharp edges, coaxing out a hidden nutty sweetness that pairs perfectly with bold accents. Finished with a crunchy walnut gremolata and creamy blue cheese, it is a sophisticated side dish that balances texture, salt, and acidity beautifully.
🥗 Ingredients
Main Ingredients
- 4 large heads Belgian Endive (yellow or red, sliced in half lengthwise)
- 3 tablespoons Extra Virgin Olive Oil (high quality for brushing)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Honey-Walnut Gremolata
- 1/2 cup Walnuts (toasted and finely chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (minced)
- 1 Lemon (zested and juiced)
- 1 clove Garlic (grated on a microplane)
- 1 tablespoon Wildflower Honey (warmed slightly)
- 1 tablespoon Balsamic Glaze (for drizzling)
Finishing Touches
- 1/3 cup Gorgonzola Dolce (crumbled)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 pinch Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat (approximately 400°F/200°C).
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2
Prepare the endives by trimming a tiny sliver off the root end, but keep the core intact so the leaves stay attached during grilling.
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3
Slice each endive in half lengthwise. If they are particularly large, you can slice them into quarters.
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4
In a small bowl, whisk together the olive oil, salt, and black pepper. Lightly brush the cut sides of the endives with the mixture.
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5
In a separate medium bowl, combine the chopped toasted walnuts, minced parsley, lemon zest, and grated garlic to create the gremolata base.
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6
Whisk the lemon juice and honey together in a small ramekin and set aside for the final assembly.
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7
Place the endives on the hot grill, cut-side down. Do not move them for 4-5 minutes to ensure deep, dark grill marks develop.
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8
Using tongs, flip the endives over. The cut side should be charred and the leaves starting to turn translucent.
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9
Grill on the rounded side for another 3-4 minutes until the core is tender when pierced with a knife.
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10
Remove the endives from the grill and arrange them immediately on a warm serving platter, cut-side up.
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11
While the endives are still steaming, drizzle the lemon-honey mixture evenly over the charred faces.
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12
Sprinkle the walnut gremolata generously over the top, followed by the crumbled Gorgonzola cheese.
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13
Finish with a decorative drizzle of balsamic glaze and a final sprinkle of flaky sea salt and chili flakes.
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14
Serve immediately while the cheese is slightly softened from the heat of the vegetables.
💡 Chef's Tips
Always keep the core intact when slicing; it is the 'glue' that prevents the leaves from falling through the grill grates. If you find endive too bitter, soak the halved heads in ice water for 10 minutes and pat dry before grilling to leach out some of the bitterness. Toasting the walnuts is essential; it releases oils that provide a much deeper flavor profile than raw nuts. For a vegan alternative, swap the honey for maple syrup and the cheese for toasted breadcrumbs or a cashew-based cream. Ensure your grill is very clean and well-oiled to prevent the delicate leaves from sticking and tearing.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sancerre or Sauvignon Blanc to cut through the richness of the cheese. Serve alongside a roasted rack of lamb or grilled steak for a sophisticated dinner party menu. Works beautifully as a warm salad component atop a bed of fresh arugula or baby spinach. Accompany with crusty sourdough bread to mop up the honey and balsamic juices left on the plate. Pairs excellently with a Belgian Tripel ale, which complements the vegetable's European roots.