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Grilled Endive Salad With Citrus And Pancetta

This endive salad utilizes one of my favorite types of lettuce: chicories! Treviso and red endive are bitter lettuces that are super popular in Italy, and they're in the same family as radicchio. I love to pair them with bright, sweet flavors - in this case, with citrus, pomegranate seeds and whole grain mustard. Some freshly crisped up pancetta adds a great hit of saltiness, and all together, this is one fabulous salad that will pair great with any holiday meal. And how about those colors together?
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Grilled Endive Salad With Citrus And Pancetta

Category

Salad

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Calories

290

Author:

Giada De Laurentiis

Image of Grilled Endive Salad With Citrus And Pancetta

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)
  • For the dressing:

  • 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

Instructions

  1. Preheat a grill or grill pan over medium high heat.
  2. 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.
  3. 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

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
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Vegetarian

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