The char-grilled endives are dressed before they’re grilled, which seasons them to the core. The high heat from the grill crisps the outer leaves, while rendering the stem meaty and crunchy. The smoky green flavor of the endives pairs beautifully with the salty, pungent gorgonzola, which starts to melt as it hits the hot leaves. These components are all brought together by clusters of nutty honey roasted cashews. They start off crunchy and sweet as you take a bite, but slowly turn creamy as you chew, with small flashes of kosher salt that makes them unstoppably addictive. I always make some extra nuts because half of them inevitably end up in my stomach before they make it onto the salad. The preparation for this salad is fairly simple, and since you can do it all on the grill, you can avoid heating up your house. First, the endives are dressed with olive oil, sherry vinegar, and honey. By dressing the endives before they get grilled, it not only keeps the endives from getting soggy at the end, it acts as a marinade. The honey in the dressing is less about adding sweetness and more about balancing out the acidity of the vinegar, while giving the grilled endives a gorgeous caramelized glaze as they grill.
📖 Recipe
