Grilled Endive and Rapini Salad Recipe
Grilled Endive and Rapini Salad
Serves 2 to 3
If you've never prepared rapini or endive, this recipe is an easy introduction to both. These vegetables turn sweeter when grilled, making them the perfect balance for bright sherry vinegar and savory furikake. It's a wonderful side dish paired with Grilled Salmon.
Ingredients:
- 1 bunch rapini
- 2 endive
- 4 tablespoons extra virgin olive oil, divided use
- 1 tablespoon sherry vinegar
- 1 tablespoon furikake (seaweed seasoning)
- Kosher salt, to taste
- Pepper, to taste
Directions:
- Heat grill on high.
- Cut endive in half lengthwise, rinse and pat dry. Rinse rapini and dry with a clean towel or salad spinner. (Any moisture will enhibit a good char.) Toss vegetables with 3 tablespoons olive oil.
- Reduce heat of grill to medium-low. Place endives cut-side down on one side of grill. Lay rapini on other side. Cover and cook 5 minutes. Turn vegetables and cook an additional 3 minutes until tender and slightly charred.
- Remove vegetables from grill. Spread rapini on a platter. Chop endive and spread on top of rapini.
- Season with remaining oil, vinegar, and salt and pepper, to taste. Sprinkle with furikake just before serving.
Nutrition:
Amount Per Serving (based on 3 servings)Calories: 190
Fat: 19 g
Saturated Fat: 2.5 g
Cholesterol: 0 mg
Sodium: 75 mg
Carbohydrates: 6 g
Fiber: 5 g
Sugar: 0 g
Protein: 2 g
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