Game Day Goodie: Grilled Endive and Red Onion Summer Salad
Looking for an exciting way to serve salad this summer? Try grilling your lettuce and dazzling with nutrient-rich figs! Sure to satisfy your taste buds without busting your waistline.
What you will need
4 tbsp. extra virgin olive oil
4 tbsp. balsamic vinegar, divided
1 tbsp. honey
¾ tsp. salt, divided
6 medium heads Belgian endive, quartered
3 medium red onions, cut into 1-inch wedges
8 large fresh figs or 1 cup dried, halved
1/4 cup chopped fresh basil
Preheat grill to medium-high.
Zest lime. Whisk the zest with 2 tablespoons each oil, vinegar, and honey with ¼ teaspoon salt in a small bowl.
Juice the lime. Whisk the juice with the remaining 2 tablespoons each oil, vinegar, and ½ teaspoon salt in a large bowl. Add endive and onions; toss to coat. Grill the vegetables, in batches if necessary, until softened and lightly charred, 2 to 3 minutes per side.
Arrange the vegetables on a large platter. Top with figs and basil and drizzle with the dressing.
To make ahead: Hold at room temperature for up to 2 hours or refrigerate for up to 8 hours.