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.
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