Grilled Radicchio and Endive Salad with Citrus-Bitter Vinaigrette
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.
Ingredients
- 1 head radicchio, quartered
- 2 heads Belgian endive, halved lengthwise
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh grapefruit juice
- 1 tbsp fresh lemon juice
- 1 tsp grapefruit zest
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
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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