Smoky French Grilled Endives with Crunchy Walnut Vinaigrette

There is a distinct elegance to French country cooking that relies on transforming simple, humble ingredients into something extraordinary. The Belgian endive, often shied away from due to its inherent raw bitterness, is the perfect candidate for this culinary alchemy. When subjected to the high, consistent heat of an Arteflame grill, the tightly packed leaves soften, and the natural sugars caramelize, replacing that sharp bite with a deep, smoky sweetness that is utterly addictive. This dish is not just a salad; it is a warm, textural experience that bridges the gap between a light appetizer and a hearty vegetable side.

The secret to this recipe lies in the contrast. The charred, tender exterior of the endive gives way to a slightly crisp interior, all tied together by a dressing that is earthy, bright, and crunchy. The walnut vinaigrette adds a necessary layer of fat and nuttiness that complements the vegetable’s profile perfectly. Whether you are looking to impress guests at a dinner party or simply want to elevate your weeknight grilling rotation, this recipe offers a sophisticated flavor profile that is surprisingly easy to execute.

Ingredients

• 4 to 6 large Belgian endives, trimmed and halved lengthwise
• 1/4 cup extra virgin olive oil (plus extra for brushing)
• 1/2 cup walnuts, roughly chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (or maple syrup)
• 2 tablespoons fresh parsley, finely chopped
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Instructions

Step 1: Preparing the Endives

1. Begin by washing the endives thoroughly under cold water. Pat them completely dry with a paper towel; removing excess moisture is crucial for achieving a good sear rather than steaming them.
2. Slice off the very bottom of the root end, but leave enough intact so the leaves hold together.
3. Cut each endive in half lengthwise.
4. Brush the cut sides generously with olive oil and season with a pinch of sea salt and black pepper.

Step 2: Preparing the Walnut Dressing

1. While your grill is heating up, prepare the vinaigrette. In a small bowl, whisk together the lemon juice, Dijon mustard, and honey until smooth.
2. Slowly drizzle in the 1/4 cup of olive oil while whisking continuously to create an emulsion.
3. Stir in the chopped walnuts and fresh parsley. Season with salt and pepper to taste. Set aside to let the flavors meld.

Step 3: Grilling the Endives

1. Fire up your Arteflame grill. You are looking for a medium-high heat zone on the flat cooktop griddle.
2. Place the endives cut-side down onto the hot surface. Press them down gently with tongs to ensure full contact with the grill.
3. Grill for about 3 to 4 minutes, or until the face of the endive is deeply golden brown and caramelized.
4. Flip the endives and grill for another 2 to 3 minutes on the rounded side until they are tender but still retain a bit of crunch in the center.

Step 4: Assembly and Serving

1. Remove the endives from the grill and arrange them on a serving platter, charred side up.
2. While they are still warm, spoon the walnut dressing generously over the endives, ensuring the nuts and herbs get into the crevices of the leaves.
3. Serve immediately while warm for the best texture and flavor profile.

Tips

To master this dish, selecting the right produce is half the battle. Look for endives that are tightly closed with bright yellow or pale green tips; avoid those with browning edges or loose leaves, as they will fall apart on the grill. When grilling on the Arteflame, management of heat zones is key. You want to place the endives on a part of the plancha that is hot enough to sear, but not so hot that the delicate leaves burn before the core warms through. If the leaves are browning too fast, slide them further away from the center fire pit.

Regarding the dressing, the walnuts add a wonderful texture, but for an even deeper flavor, you can toast the walnuts on the grill surface for a minute before adding them to the dressing. Just be careful, as nuts burn very quickly due to their high oil content. Finally, don't be afraid of the char. The blackened bits provide a smoky counterpoint to the sweet dressing that makes this dish truly shine.

Variations

This recipe is a fantastic canvas for your own culinary creativity. While the classic walnut and mustard pairing is traditional, you can easily shift the flavor profile to match the rest of your meal. For a richer, creamier dish, cheese is an excellent addition that melts slightly against the warm vegetable. Alternatively, adding fruit can highlight the sweetness brought out by the grilling process. Here are a few ways to mix it up:

• Roquefort or Blue Cheese: Crumble potent blue cheese over the warm endives just before serving for a classic French bistro flavor.
• Apple or Pear: Add thin slices of crisp apple or pear to the salad for a fresh, sweet crunch that combats the bitterness.
• Balsamic Glaze: Drizzle a thick balsamic glaze over the finished dish instead of lemon juice for a darker, sweeter acidity.
• Hazelnuts or Pecans: Swap the walnuts for toasted hazelnuts or pecans for a different nutty aroma.
• Vegan Agave: Use agave nectar instead of honey to make the dressing strictly plant-based.

Best pairings

Grilled endives are incredibly versatile, standing up well to rich meats and bold flavors thanks to their own robust profile. They serve as a palate cleanser of sorts, cutting through the heaviness of fatty proteins. Because of their French roots, they naturally pair with continental classics, but their smoky grilled flavor allows them to sit comfortably next to American barbecue staples as well. The key is to pair them with dishes that benefit from a side that offers both acidity and crunch.

• Ribeye Steak: The bitterness of the endive cuts through the rich marbling of a ribeye perfectly.
• Roast Chicken or Duck: A classic pairing; the nutty dressing complements poultry skin beautifully.
• White Fish: Serve alongside a grilled halibut or sea bass for a sophisticated, light dinner.
• Dry White Wine: Pair with a Sauvignon Blanc or a dry Riesling to echo the crispness of the vegetable.

Conclusion

French Grilled Endives with Walnut Dressing is a testament to the power of open-fire cooking. It takes an ingredient that many find challenging and turns it into the star of the show. The combination of the smoky char from the Arteflame, the tender-crisp texture of the vegetable, and the rich, savory crunch of the walnut vinaigrette creates a harmony of flavors that is hard to beat.

Whether you are a seasoned griller looking to expand your vegetable repertoire or a food lover seeking a healthy, elegant side dish, this recipe delivers on all fronts. It is quick, visually stunning, and packed with complex flavors. Give this recipe a try at your next barbecue, and you might just find that the side dish steals the spotlight from the main course.