Endive Salad with Bee Pollen Vinaigrette
A thick honey vinaigrette pairs with pleasingly bitter endives that are steamed, grilled, and marinated in this recipe from Castle Hill Inn in Newport, Rhode Island.
Yield: serves 6
- 1⁄4 cup honey vinegar
- 2 1⁄2 tbsp. honey
- 6 white endives, trimmed
- 2 red endives, trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup fresh blood-orange juice
- 1 tsp. red vermouth
- 2 tbsp. bee pollen granules, lightly crushed
- Bring 1" water to boil in a 14" flat-bottomed wok fitted with an 11" bamboo steamer. Toss 2 tbsp. honey vinegar, 1½ tbsp. honey, the endives, salt, and pepper in a bowl. Add endives to steamer base in a single layer and cover; steam until endives are just tender, about 20 minutes. Transfer endives to a plate; set aside.
- Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Brush white endives with 2 tbsp. oil and grill, turning as needed, until very tender and charred in spots, 6–8 minutes; set aside. Meanwhile, pull apart the individual leaves of red endives; transfer to a bowl. Add orange juice, vermouth, salt, and pepper; toss to combine and let sit 30 minutes.
- To serve, slice grilled endives in half lengthwise and arrange cut side up on a serving platter. Whisk remaining honey vinegar, honey, and oil, the pollen, salt, and pepper in a bowl; drizzle half the vinaigrette over the endives. Sprinkle red endive leaves over the top; drizzle with remaining vinaigrette.