Endive Salad with Bee Pollen Vinaigrette

Endive Salad with Bee Pollen Vinaigrette
Endive Salad with Bee Pollen Vinaigrette
Endive Salad with Bee Pollen VinaigretteIngalls Photography

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.

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

Ingredients

  • 14 cup honey vinegar
  • 2 12 tbsp. honey
  • 6 white endives, trimmed
  • 2 red endives, trimmed
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup extra-virgin olive oil
  • 14 cup fresh blood-orange juice
  • 1 tsp. red vermouth
  • 2 tbsp. bee pollen granules, lightly crushed

Instructions

  1. 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.
  2. 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.
  3. 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.