Grilled Radicchio and Endive Salad with Citrus-Bitter Vinaigrette

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

A smoky grilled radicchio and endive salad dressed with a bright, bitter citrus vinaigrette that balances the charred bitterness. This mediterranean-inspired salads ready in about 20 minutes pairs head radicchio, quartered, heads Belgian endive, halved lengthwise, extra virgin 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 110 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 110 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill pan over medium-high heat. Brush 1 head radicchio quarters and 2 halved Belgian endive heads with 2 tbsp extra virgin olive oil, then grill for 2-3 minutes per side until lightly charred and softened.
  2. Step 2: In a small bowl, whisk together 2 tbsp fresh grapefruit juice, 1 tbsp fresh lemon juice, 1 tsp grapefruit zest, 1 tsp honey, 1/2 tsp Dijon mustard, 1 tbsp extra virgin olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
  3. Step 3: Arrange the grilled radicchio and endive on a serving plate, then drizzle the citrus-bitter vinaigrette over the top. Serve immediately to enjoy the contrast of smoky bitterness and bright citrus flavors.

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Frequently asked questions

How long does Grilled Radicchio and Endive Salad with Citrus-Bitter Vinaigrette 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 Grilled Radicchio and Endive Salad with Citrus-Bitter 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 head radicchio, quartered from drying out.

Can I substitute ingredients in Grilled Radicchio and Endive Salad with Citrus-Bitter 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 Radicchio and Endive Salad with Citrus-Bitter 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 Radicchio and Endive Salad with Citrus-Bitter 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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