Smoky French Charred Chicory with Toasted Hazelnut Vinaigrette

Introduction

There is a distinct kind of magic that happens when you introduce the rustic elegance of French bistro cooking to the open fire of an Arteflame grill. Chicory, also known as endive, is a vegetable that often polarizes diners due to its inherent bitterness. However, when you subject it to the intense, even sear of the Arteflame cooktop, a transformation occurs. The high heat caramelizes the natural sugars within the leaves, softening the sharp edges of the flavor profile and replacing them with a deep, smoky sweetness that is utterly addictive. It is a technique that turns a humble winter leaf into a center-stage delicacy.

This dish relies on the contrast of textures and flavors. The silky, charred interior of the chicory is offset by the crunch of toasted hazelnuts, while the vinaigrette adds a necessary acidic brightness to cut through the smoke. It is a recipe that feels sophisticated enough for a dinner party yet simple enough for a Tuesday night grill session. By charring the vegetable quickly, we preserve its integrity while infusing it with that unmistakable wood-fired essence that only an outdoor grill can provide.

Ingredients

The Produce

• 4 to 6 heads of fresh chicory (red or white endive)
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh chives, minced

The Hazelnut Vinaigrette

• 1/3 cup hazelnuts, skinned and roughly chopped
• 1 small shallot, finely minced
• 1 clove garlic, grated or crushed
• 2 tablespoons Sherry vinegar (or red wine vinegar)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/3 cup extra virgin olive oil
• Salt and freshly cracked black pepper to taste

Instructions

Step 1: Prep the Chicory and Vinaigrette

1. Begin by firing up your Arteflame grill. You want the flat cooktop to reach a medium-high heat, perfect for searing without burning instantly.
2. While the grill heats, prepare the chicory. Slice each head in half lengthwise. Remove any wilted outer leaves, but keep the core intact so the leaves hold together during grilling.
3. In a small bowl, whisk together the minced shallot, grated garlic, sherry vinegar, Dijon mustard, and honey.
4. Slowly drizzle in the olive oil while whisking constantly to create an emulsified dressing. Season generously with salt and pepper. Set aside to let the flavors meld.

Step 2: Toast the Hazelnuts

1. Place the chopped hazelnuts directly onto a cooler section of the Arteflame cooktop (usually the outer edge).
2. Toast them for 2-3 minutes, moving them constantly with a spatula to ensure they brown evenly and do not burn.
3. Once they are golden and fragrant, remove them from the heat immediately and stir them into your prepared vinaigrette while they are still warm. This helps release the nut oils into the dressing.

Step 3: Char the Chicory

1. Brush the cut side of each chicory half with a little olive oil and sprinkle with salt.
2. Place the chicory halves cut-side down on the hot flat top grill. Press them down gently to ensure full contact with the steel.
3. Grill for about 3-5 minutes. You are looking for a deep, dark brown char—do not be afraid of a little blackening, as this provides the essential smoky flavor.
4. Flip the chicory and cook for another 2-3 minutes on the rounded side until the vegetable is tender but still retains a bit of crunch in the center.

Step 4: Assembly and Serving

1. Remove the charred chicory from the grill and arrange them on a serving platter, cut side up.
2. Immediately spoon the hazelnut vinaigrette over the warm chicory, ensuring the nuts and shallots get into all the nooks and crannies of the grilled leaves.
3. Garnish with the fresh chopped parsley and chives. Serve warm or at room temperature.

Tips

Mastering charred chicory is all about managing the heat. The Arteflame is unique because it offers different heat zones; use the center for that initial hard sear and move the vegetables to the outer ring if they are browning too fast but still feel tough in the middle. The goal is 'al dente'—tender enough to cut with a fork, but not mushy. If you wash your chicory before grilling, ensure it is completely dry. Any residual water will cause the vegetable to steam rather than sear, robbing you of that delicious caramelized crust that defines this dish.

Furthermore, do not skip the step of adding the warm nuts to the dressing. The heat from the freshly toasted hazelnuts helps to slightly cook the shallots and garlic in the vinaigrette, mellowing their raw bite and infusing the oil with a roasted nut aroma. If you cannot find Sherry vinegar, apple cider vinegar works well, though it lacks the nuttiness of Sherry. Always season your chicory directly before it hits the grill to draw out moisture and aid in the caramelization process.

Variations

This recipe is a beautiful canvas for culinary creativity, allowing you to adapt the flavors to the season or your personal palate. While the classic hazelnut and sherry combination is timeless, you can easily shift the profile. If you enjoy a sharper contrast to the bitterness of the endive, try incorporating sweet fruits or different textural elements. The beauty of grilling vegetables on the Arteflame is that the smoky base flavor pairs well with both sweet and savory additions. Don't be afraid to experiment with different fats, such as walnut oil or even rendered bacon fat, for a richer depth of flavor.

• The Blue Cheese Twist: Crumble Roquefort or Gorgonzola over the warm chicory just before serving; the heat will slightly melt the cheese.
• Citrus Burst: Swap the vinegar for lemon juice and add grilled orange segments to the salad for a wintery citrus variation.
• Walnut & Apple: Replace hazelnuts with walnuts and add thin slices of granny smith apple for a tart crunch.
• Savory Bacon: Add crispy pancetta or bacon bits to the vinaigrette for a salty, meaty kick.
• Herb Garden: Replace parsley with fresh tarragon and chervil for a more aromatic, licorice-forward French profile.

Best pairings

French charred chicory is an incredibly versatile side dish that holds its own against robust proteins. Because of its complex flavor profile—bitter, sweet, smoky, and acidic—it acts as a palate cleanser and a flavor enhancer simultaneously. It is the perfect accompaniment to fatty meats, as the bitterness of the chicory cuts through the richness of the animal fat. When planning your menu around the Arteflame, think of dishes that benefit from a side that isn't just starch, but rather a flavorful vegetable component that adds sophistication to the plate.

• Grilled Ribeye or Entrecôte: The classic steakhouse pairing; the bitter greens balance the rich marbling of the beef perfectly.
• Duck Breast: Duck and fruit/nut flavors are a classic combination; the hazelnut notes here compliment the gamey flavor of duck.
• Whole Grilled Fish: Serve alongside a whole Branzino or Trout; the vinaigrette acts as a sauce for the fish as well.
• Roast Pork Loin: The sweetness of pork pairs beautifully with the caramelized notes of the charred endive.
• Scallops: The sweetness of seared scallops contrasts elegantly with the slight bitterness of the greens.

Conclusion

Cooking French charred chicory on the Arteflame is more than just preparing a side dish; it is an exercise in balancing flavors. By taking a vegetable that is often misunderstood and applying the right technique—high heat searing and a thoughtful vinaigrette—you unlock a depth of flavor that is truly restaurant-quality. The smokiness from the fire bridges the gap between the bitter leaf and the sweet dressing, creating a harmonious bite that surprises and delights the palate.

Whether you are hosting a summer barbecue or a cozy winter dinner outdoors, this recipe adds a touch of European flair to your table. It challenges the standard rotation of grilled corn or asparagus and offers something genuinely unique. So, gather your ingredients, fire up the grill, and prepare to change the way you think about chicory forever. It is a simple preparation with a sophisticated result, embodying the very best of outdoor cooking.