Warm Endive Salad


  • 4 endives, trimmed and halved lengthwise, each half then split and fanned a bit
  • Walnut, grape seed, or extra virgin olive oil (EVOO), for brushing greens
  • Salt and pepper
  • 2 tablespoons white wine vinegar


  • 2 ounces chopped walnuts, available in small pouches on baking aisle
  • 12 large seedless red grapes, halved


Pre-heat grill pan or large nonstick skillet over medium-high heat.

Brush endive on both sides with oil, season with salt and pepper, and then grill until dark around edges and endives are tender, about 3 minutes on each side. Arrange grilled endives on platter. Sprinkle the endive with white wine vinegar. Keep a finger over the top of bottle to control the flow if the bottle does not have a jigger top. Arrange walnut bits and grapes around the platter and serve.

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