Recipe: GRILLED ENDIVE AND RADICCHIO SALAD

GRILLED ENDIVE AND RADICCHIO SALAD

Serves 4.

Note: A nutty, citrus vinaigrette and Parmesan cheese offset the bitter lettuces in this grilled salad. You can leave the lettuce in wedges for a more composed presentation, or discard the cores and chop the leaves before tossing the rest of the ingredients together. Toast the walnuts in advance by cooking them in a dry pan over medium heat until fragrant.

• 2 tbsp. freshly squeezed lemon juice

• Kosher salt, to taste

• 1/2 tsp. Dijon mustard

• 3 tbsp. walnut or olive oil

• Ground black pepper, to taste

• 4 heads Belgian endive, cut lengthwise through the core

• 1 large head radicchio, bruised outer leaves removed and quartered through the core

• 1/3 c. chopped toasted walnuts

• 2 tbsp. minced chives

Directions

For the vinaigrette: Pour the lemon juice into a small bowl, and whisk in salt and mustard until fully incorporated. In a slow, steady stream, whisk in 3 tablespoons walnut oil plus 3 tablespoons olive oil until the dressing is emulsified. Season to taste with pepper; set aside.

For the salad: Preheat a gas or charcoal grill to medium heat. Lightly spray the grate with nonstick cooking spray and set over the heat.

Brush the endive and radicchio on all sides with the remaining olive oil, and season generously with salt and pepper. Place the cut side of the endive and one of the cut sides of radicchio on the grill, cook for about 4 minutes until golden, then flip and cook 4 minutes more. Remove endive, flip radicchio to the third, uncooked side, and finish cooking, another 3 to 4 minutes, until golden and tender throughout.

To assemble: Place one quarter radicchio and two halves endive on each of 4 plates. Drizzle vinaigrette over lettuce, and sprinkle with walnuts and chives. Using a vegetable peeler, shave strips of Parmesan cheese over the top, and serve immediately.

Calories344Fat34 g

Sodium44 mg

Carb.8 gSaturated fat4 g

Protein5 gCholesterol0 mg

Dietary fiber4 g

Serves 5 to 6 as a main course, 8 as a side dish

Note: The Mediterranean flavors of fennel, squash and sherry vinaigrette get a burst of sweetness from juicy grilled grapes in this warm salad. Pile it on top of couscous for a vegetarian main course. If you want more protein, toss in some cooked chickpeas.

Vinaigrette:

• 3 tbsp. sherry vinegar

• Kosher salt, to taste

• 1 tsp. honey

• 1/2 c. plus 5 tbsp. extra-virgin olive oil, divided

• Ground black pepper, to taste

Salad:

• 1 lb. fennel (about 1 to 2 heads)

• 1 lb. yellow crookneck squash (about 1 to 2 large size)

• 2 c. seedless red grapes

• 11/2 c. couscous

Directions

For the vinaigrette: Pour vinegar into a small bowl, and whisk in a pinch of kosher salt until dissolved. Add mustard and honey, whisking to incorporate. In a slow, steady stream, pour in 1/2 cup olive oil, whisking constantly until the dressing is emulsified. Season to taste with pepper; set aside.

Place vegetables on a baking sheet, and brush with remaining olive oil on both sides; season generously with salt and pepper. Using a sheet of aluminum foil that has been folded in half, bunch up the sides to create a basket, and place grapes inside.

Preheat a gas or charcoal grill to medium-high. Lightly spray the grate with nonstick cooking spray, and set over the heat. Grill the fennel for 6 to 7 minutes on each side, until slightly tender throughout and charred on the edges. Grill the zucchini and crookneck squash for 3 to 4 minutes on each side, until cooked through, with visible grill marks on the outside. Place the grapes in the foil onto the grill, stirring or tossing occasionally, until they just start to burst and are warmed through, about 5 minutes.

For the couscous: Meanwhile, bring 11/2 cups water and 1 teaspoon salt to a boil in medium saucepan over medium heat. Stir in couscous, remove from heat, cover and let stand 5 minutes. Transfer couscous to a bowl; fluff with fork and cool slightly.

To assemble: Cut grilled vegetables into bite-sized pieces, mix with the grapes and any collected juices, and toss with about 3/4 of the vinaigrette. Serve over the couscous, drizzling remaining dressing over the grains. If necessary, season with a little more salt and pepper.

Nutrition information per serving:

Sodium406 mg

Carb.52 gSaturated fat4 g

Protein8 gCholesterol0 mg

Dietary fiber6 g

GRILLED POTATOES WITH GREEN GODDESS DRESSING

Note: This is a great make-ahead recipe as the dressing can sit in the refrigerator for 4 or 5 days, and the potatoes need to be par-cooked the day before you're ready to grill, so all that's left is to season the potatoes and grill them for 8 to 10 minutes.

• 1 c. mayonnaise

• 2 tbsp. Champagne or white wine vinegar

• 2 tbsp. freshly squeezed lemon juice

• 2 anchovies

•1/4 c. chopped chives

• 1/4 c. packed tarragon leaves

• 1/2 c. loosely packed parsley leaves

• Kosher salt and ground black pepper, to taste

• 3 lb. Yukon gold potatoes (about 5 large)

• 1/4 c. extra-virgin olive oil

Directions

For the dressing: Purée the mayonnaise, vinegar, lemon juice, anchovies, green onions and herbs in a food processor fitted with a metal blade or in a blender, until it is mostly smooth and green in color with flecks of herbs throughout. Season to taste with salt and pepper, and set aside or refrigerate until ready to serve.

For the potatoes: The day before serving, place the potatoes in a large pot and cover with cold water by 1 to 2 inches. Season the water with a generous pinch of salt. Bring to a slow boil over medium heat, then lower to a simmer and cook until potatoes can be pierced with a knife but still hold their shape, about 45 to 50 minutes, depending on the size of the potatoes.

Remove from heat, drain and rinse with cold water. Let cool slightly, then peel and slice potatoes into 1/2 -inch-thick slices. Place on a baking sheet in one flat layer and refrigerate overnight.

Place on the grill and cook for about 4 to 5 minutes, until the bottom edges turn golden and crisp. Flip carefully and cook another 3 to 4 minutes.

Serve immediately with the dressing on the side for dipping.

Nutrition information per serving:

Calories347Fat29 g

Sodium193 mg

Protein2 gCholesterol21 mg