Charred Endive and Radicchio Salad with Walnut-Bitter Orange Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smoky salad combining bitter greens with a tangy walnut and bitter orange peel dressing, perfect as a sophisticated starter. This Mediterranean-inspired salad recipe, ready in about 20 minutes, pairs Belgian endive heads, radicchio head, walnuts, toasted and chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill pan over medium-high heat. Slice 3 Belgian endive heads and 1 small radicchio head into quarters.
  2. Step 2: Brush the endive and radicchio pieces with 2 tbsp olive oil and grill for 2-3 minutes per side until lightly charred and softened.
  3. Step 3: In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1 tsp finely grated bitter orange peel, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Arrange the grilled greens on a serving platter. Drizzle the walnut-bitter orange dressing evenly over them.
  5. Step 5: Sprinkle 1/3 cup toasted chopped walnuts on top for crunch and serve immediately.

Frequently asked questions

How long does Charred Endive and Radicchio Salad with Walnut-Bitter Orange Dressing take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Endive and Radicchio Salad with Walnut-Bitter Orange Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep belgian endive heads from drying out.

Can I substitute ingredients in Charred Endive and Radicchio Salad with Walnut-Bitter Orange Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Endive and Radicchio Salad with Walnut-Bitter Orange Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Endive and Radicchio Salad with Walnut-Bitter Orange Dressing?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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