Grilled Eggplant & Grilled Radicchio With Endive Salad

Grilled Eggplant photo: jparadisi 2011

The fatal flaw of left-handed, creative polymaths, I’ve mentioned, is not finishing what we start. Today I’m following up last week’s post with how I prepared the eggplant and the radicchio bought a week ago at a Farmers’ Market while David and I visited Newport, Oregon. Just so you know, those beautiful vegetables did not meet their demise by rotting in my refrigerator.

Grilled Eggplant

3 medium eggplants

A good quality olive oil

1-3 teaspoons chopped fresh basil leaves

Fresh ground black pepper and salt

1/8 -1/4 teaspoon crushed red pepper flake (or to taste)

Wash and pat dry the eggplants after trimming away both ends on each, but leave the skins on. Slice each eggplant length-wise into four 1/2-inch slices. Brush both sides of each slice with the olive oil, and sprinkle with salt and fresh ground black pepper to taste. On a medium grill, cook eggplant slices until there are grill marks on each side, about 3-4 minutes per side. Don’t over cook.

Arrange the slices on a platter and sprinkle with the fresh basil and crushed red pepper. Makes a dozen slices. The next day, I used the leftovers in Panini along with the heirloom tomatoes and fresh mozzarella cheese.

Grilled Radicchio With Endive Salad

1 medium head of fresh radicchio

3-4 large Belgium endives

1/4 cup shredded Parmesan cheese

2 Tablespoons of a good quality olive oil

1 Tablespoon balsamic vinegar

Wash and pat dry the head of radicchio and the endive. Quarter the head of radicchio into wedges and brush the cut sides with the olive oil. Place the first oiled side onto a medium grill and lightly char the edges, then turn to the second cut side, and slightly char it too. Do not walk away from the grill while cooking the radicchio; they char quickly. Remove from grill, and set-aside until cool enough to handle with your fingers. Slice the endive length wise, then chop into 1/2 or 1-inch chunks. I like mine chunky, but I noticed David set the bigger pieces aside on his plate. I don’t think he knew what endive was until he met me. Put the chopped endive into a large bowl. Chop the cooled radicchio and add to the endive. Add the olive oil and balsamic vinegar; toss to coat and adjust to taste, along with the salt and pepper. Add the shredded Parmesan cheese and toss one more time.

Pair with crusty bread, and a crisp Pinot Gris.

4 thoughts on “Grilled Eggplant & Grilled Radicchio With Endive Salad

  1. What a great use of your Farmer’s Market bounty! Brings to mind two facts about California (Belgian-style) Endive. First, you don’t need to wash it. If grown in the US (hence, the “California”), it is grown under controlled conditions and never actually touches dirt, outside air, etc. Here’s a link to more info: http://endive.com/how-endive-is-grown

    Second, if you’re grilling radicchio, try the same technique for grilling the endive. It’s very tasty, and might just result in a whole new taste sensation for your salad!

    Best,
    Casey Benedict
    on behalf of Discover Endive

  2. I love the recipes on the Discover Endive blog! Thanks for bringing them to my attention. My readers should check it out.
    Thanks for elaborating on endive, although I’ll probably still wash it before using it. Is it ever handled by human during harvest or shipping? E. coli and Hep A can
    transfer in that manner too, or at least that’s what I learned in nursing school. If I’m wrong, please let me know.

  3. Just a quick update. When the roots are first harvested, this is done by machine. Then, when the second growing phase takes place, the endive is handled by workers who are gloved and wearing hair nets, under very sanitary conditions. The link in my previous comment will show more about the whole process!

    Best,
    Casey Benedict
    on behalf of Discover Endive

Comments are closed.