Grilled Chicory and Endive Salad with Walnut Vinaigrette

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

Smoky grilled chicory and endive leaves tossed in a nutty walnut vinaigrette, highlighting their naturally bitter bite with crunchy textures. This Mediterranean-inspired salad recipe, ready in about 25 minutes, pairs chicory heads, Belgian endives, olive oil 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: 15 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 grill or grill pan to medium-high heat (about 400°F). Brush 2 halved chicory heads and 3 halved Belgian endives with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Grill the chicory and endive halves cut-side down for 3-4 minutes until edges are charred and slightly softened, then flip and grill an additional 2 minutes. Remove and let cool slightly.
  3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Chop the grilled chicory and endive into bite-sized pieces and place in a large bowl. Toss with the walnut vinaigrette and 1/3 cup toasted chopped walnuts until evenly coated.
  5. Step 5: Serve immediately as a smoky, bitter-flavored salad with crunchy walnut accents.

Frequently asked questions

How long does Grilled Chicory and Endive Salad with Walnut Vinaigrette take to make?

Total time is about 25 minutes (15 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 Grilled Chicory and Endive Salad with Walnut 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 chicory heads from drying out.

Can I substitute ingredients in Grilled Chicory and Endive Salad with Walnut 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 Grilled Chicory and Endive Salad with Walnut 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.

What goes well with Grilled Chicory and Endive Salad with Walnut Vinaigrette?

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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