Grilled Endive and Rapini Salad
Serves 3
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: 19.0 g
- Saturated Fat: 2.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 75.0 mg
- Carbohydrates: 6.0 g
- Fiber: 5.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 2.0 g