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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 large heads radicchio, cored and quartered |
3 large endives, halved lengthwise |
1 recipe balsamic vinaigrette (see below) |
1/4 cup fresh oregano leaves, finely chopped |
1 bunch arugula |
1 teaspoon dijon mustard |
2 tablespoons balsamic vinegar |
14 cup extra virgin olive oil |
salt and pepper to taste |
Directions:
1. Whisk the mustard and the vinegar together in a mixing bowl. Whisking constantly, add 2-3 tablespoons of the oil in a thin stream until the mixture thickens. Then in a steady stream, whisk in the remaining oil. Season with salt and pepper to taste. If desired, you can thin the vinaigrette by whisking in a few drops of water.
2. Preheat a gas grill to medium high, or preheat a grill pan on top of the stove to medium. Grill the radicchio and endive, uncovered, until they begin to wilt and char but are still holding their shape, 5 to 7 minutes, turning occasionally and brushing with the dressing leftover in the bottom of the mixing bowl. Place the radicchio and endive in a large bowl and add the vinaigrette and oregano. Toss to coat.
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