Smoky Grilled Belgian Chicory with Blue Cheese & Walnuts

Introduction

There is a distinct magic that occurs when you introduce Belgian chicory—often called endive—to the searing heat of an open grill. While many shy away from this vegetable due to its raw bitterness, grilling transforms it entirely, softening the edges and bringing out a deep, nutty sweetness that is utterly addictive. This recipe leverages the superior searing capability of the Arteflame grill to caramelize the leaves, creating a golden-brown exterior that holds up beautifully against bold toppings. When you combine the warm, smoky vegetable with the sharp creaminess of blue cheese and the earthy crunch of walnuts, you create a sophisticated flavor profile that hits every note on the palate. It is a side dish that looks elegant enough for a dinner party but is rustic and simple enough for a casual backyard barbecue. By balancing savory, sweet, and bitter elements, this dish turns a humble ingredient into a gourmet experience.

Ingredients

The Essentials

• 4 heads of Belgian Chicory (Endive)
• 2 tbsp Olive Oil
• Salt and freshly ground black pepper (to taste)
• 3.5 oz (100g) Blue Cheese (Roquefort or Gorgonzola work well)
• 1/2 cup Walnuts, roughly chopped
• 2 tbsp Honey (or Maple Syrup for a deeper flavor)
• Fresh Thyme leaves for garnish

Instructions

Step 1: Prepare the Chicory

1. Rinse the chicory heads under cold water and pat them completely dry with a paper towel to ensure a good sear.
2. Slice each head lengthwise in half. If the heads are particularly large, you may quarter them, but halves generally grill best.
3. Remove any loose or wilted outer leaves, but keep the core intact so the leaves stay connected during the grilling process.

Step 2: Season and Oil

1. Brush the cut sides of the chicory generously with olive oil.
2. Season the oiled side with a pinch of sea salt and freshly ground black pepper. Be mindful of the salt, as the blue cheese added later will be naturally salty.

Step 3: Grill to Perfection

1. Preheat your Arteflame grill. Aim for a medium-high heat zone on the flat cooktop.
2. Place the chicory cut-side down onto the hot surface.
3. Grill for about 3 to 5 minutes without moving them, allowing a deep golden-brown crust to form (caramelization).
4. Flip the chicory over and grill for another 3 to 4 minutes on the rounded side until the vegetable is tender but still offers a slight resistance when poked with a fork.

Step 4: Assemble and Serve

1. Move the chicory to a slightly cooler zone of the grill or transfer to a serving platter.
2. While still warm, crumble the blue cheese over the grilled surfaces so it softens slightly from the residual heat.
3. Sprinkle the chopped walnuts over the cheese.
4. Finish with a generous drizzle of honey and a scattering of fresh thyme leaves before serving immediately.

Tips

Mastering grilled chicory requires managing the balance between char and tenderness. Because the core of the chicory is dense, it takes longer to cook than the delicate leaf tips. If you find your grill is running extremely hot, sear the cut side quickly and then move the pieces to the cooler outer edge of the Arteflame cooktop to let them roast through without burning. If you are sensitive to the natural bitterness of endive, there is a simple chef's trick you can use: cut the cone-shaped hard core out of the bottom before cooking, or soak the halved heads in lukewarm salted water for 20 minutes (and dry thoroughly) before grilling. Finally, when choosing your blue cheese, opt for a variety that is creamy but crumble-friendly; a Stilton or Gorgonzola Dolce adds a luxurious texture that contrasts perfectly with the crisp walnuts.

Variations

While the classic combination of blue cheese and walnuts is timeless, this grilled chicory recipe is incredibly versatile. You can easily adapt the flavor profile to match the rest of your menu or to accommodate dietary preferences. The sweetness of the caramelized vegetable acts as a canvas for various textures and acidity levels. Here are a few exciting twists to try on your grill:

• The Bacon Twist: Wrap each chicory half in a slice of prosciutto or bacon before grilling for a savory, crispy exterior.
• The French Touch: Swap the blue cheese for goat cheese (chèvre) and replace the walnuts with toasted hazelnuts.
• Acid & Sweet: Instead of honey, use a thick Balsamic glaze reduction to add a tart complexity.
• Citrus Burst: Add orange zest to the finished dish for a bright, aromatic lift that cuts through the cheese.
• Vegan Option: Use a vegan feta alternative and swap honey for agave syrup or maple syrup.

Best pairings

This dish is robust enough to stand alongside heavy proteins but elegant enough to be a starter on its own. The bitterness of the chicory serves as a palate cleanser, making it an excellent companion for rich, fatty meats. It cuts through the marbling of a ribeye steak or the gaminess of lamb chops exceptionally well. If you are serving a holiday roast, such as pork loin or duck breast, the sweetness of the honey and the earthiness of the walnuts will bridge the flavors beautifully. For beverage pairings, the saltiness of the blue cheese calls for a wine with a touch of sweetness or high acidity. A glass of Sauternes, an off-dry Riesling, or even a bold Belgian tripel beer will complement the complex flavors of this dish without overpowering the delicate smoke from the grill.

Conclusion

Grilled Belgian chicory with blue cheese and walnuts is more than just a vegetable side dish; it is a celebration of contrasting flavors and textures. By taking a vegetable that is often relegated to cold salads and introducing it to the fire, you unlock a hidden depth of flavor that is both comforting and sophisticated. The char from the grill, the creaminess of the cheese, and the snap of the walnuts create a bite that is truly memorable. Whether you are an experienced pitmaster or just starting your journey with an Arteflame grill, this recipe is a testament to the power of simple ingredients prepared with care. Give this recipe a try at your next cookout, and you might just find that this underrated vegetable becomes the star of the show.