Charred Endive Salad with Citrus-Peel Vinaigrette
This salad features lightly charred Belgian endive leaves with a bright vinaigrette infused with bitter orange peel, balancing sharp and astringent flavors for a refreshing starter. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs Belgian endive, extra virgin olive oil, bitter orange peel, finely grated 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 180 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.
Ingredients
- 3 heads Belgian endive
- 3 tbsp extra virgin olive oil
- 1 tsp bitter orange peel, finely grated
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup toasted walnuts, chopped
- 1/4 cup crumbled goat cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a grill pan over medium-high heat until hot. Trim the base of 3 heads of Belgian endive and halve lengthwise. Brush each half with 1 tbsp extra virgin olive oil and season lightly with salt. Grill the endive halves cut side down for 3-4 minutes until they develop dark char marks and soften slightly.
- Step 2: In a small bowl, whisk together 2 tbsp fresh lemon juice, 1 tsp finely grated bitter orange peel, 1 tsp honey, 1 tsp Dijon mustard, 2 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and fragrant.
- Step 3: Arrange the grilled endive on a serving platter. Drizzle the citrus-peel vinaigrette evenly over the endive, sprinkle 1/4 cup chopped toasted walnuts and 1/4 cup crumbled goat cheese on top. Serve immediately while the endive is warm and the flavors are bright.
Frequently asked questions
How long does Charred Endive Salad with Citrus-Peel Vinaigrette take to make?
Total time is about 15 minutes (10 min prep + 5 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 Salad with Citrus-Peel Vinaigrette?
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 from drying out.
Can I substitute ingredients in Charred Endive Salad with Citrus-Peel Vinaigrette?
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 Salad with Citrus-Peel Vinaigrette 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.
Is Charred Endive Salad with Citrus-Peel Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! The vinaigrette tied everything together beautifully.
- ★★★★★
The charred endive was a revelation with the citrus vinaigrette—perfect for summer dinners!
- ★★★★☆
Refreshing salad, though the vinaigrette needed more tang. Still a 4-star for the unique twist.
