You must be signed in as a member to print this content
Grilled Endive Salad With Citrus And Pancetta
Category
Salad
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- 3 red endive (halved)
- 1 large Treviso (quartered)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 blood or cara cara orange (segmented)
- 1 clementine (peeled and sliced in rounds)
- 2 tablespoons pomegranate seeds
- 1 tablespoon chopped basil (optional)
- 1 1/2 tablespoons olive oil
- 1/4 pound thick cut pancetta (cut into 1/3 inch dice)
- 1 shallot (chopped)
- 1 teaspoon whole grain mustard
- 1 tablespoon champagne vinegar
For the dressing:
Instructions
- Preheat a grill or grill pan over medium high heat.
- Place the endive and Treviso on a rimmed baking sheet. Drizzle evenly with the oil and season with the salt. Grill each half for about 4 minutes flipping the halves after 2 minutes. Remove the chicories to a plater and arrange nicely. Scatter the orange segments over the chicories and tuck the clementine rounds throughout. Sprinkle with the pomegranate seeds.
- Meanwhile add the pancetta to a small skillet and place over medium heat. Cook, stirring often until the fat is rendered and the pancetta is just about crispy, about 5 minutes. Add the shallots and cook until the shallots are soft and fragrant and the pancetta is fully crisp, about 3 minutes longer. Remove from the heat and cool slightly. Stir in the mustard and vinegar. Spoon the dressing over the salad, top with basil if using and serve immediately.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 290
Amount/Serving
% Daily Value
- Carbs
- 14 grams
- Protein
- 6 grams
- Fat
- 24 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 19 milligrams
- Sodium
- 514 milligrams
- Fiber
- 4 grams
- Sugar
- 7 grams
0 comments