Grilled Radicchio and Endive Salad with Venetian Sweet-and-Sour Sauce

A grilled lettuce salad dressed in a rich Venetian sweet-and-sour sauce — simply superb.

Recipe author

Servings:

Radicchio (1 large head)

300

Endive (Belgian - 2 heads)

300

Olive oil

0.5

Garlic

Pine nuts

Currants (or raisins)

Grape vinegar (grape)

0.33

Honey

0.33

Dark chocolate (bittersweet)

Salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 2 g

Fats 39 % 12 g

Carbohydrates 55 % 17 g

188 kcal

GI: 25 / 0 / 75

Here's an Italian recipe that won't leave anyone indifferent — especially those who believe food should first and foremost be a pleasure. At its heart is the sauce, so that's where we begin. Set a skillet over medium heat and pour in about 1/4 cup of olive oil. Add the chopped garlic and cook it to a golden color, then stir in the pine nuts and currants (if currants aren't in season, raisins work beautifully). Fry for about 2 minutes, then add the pieces of chocolate, the honey, and the vinegar. It's the vinegar, played against the honey and chocolate, that gives this sauce its bittersweet edge. Bring it to a boil and cook, stirring constantly so it doesn't scorch, until thick and glossy — about 4 to 5 minutes. Season with salt and pepper. Now heat up the grill. Cut the head of radicchio into wedges about 1 inch (2–3 cm) thick, and pin each wedge with a toothpick or wooden skewer to hold it together (skip plastic, unless you want your salad tasting like a chemistry lab). Cut the endive crosswise into a few pieces; it's sturdy enough that it won't need pinning. Brush the pieces lightly with oil, lay them on the grill, and cook until nicely browned, turning as you go. Once the greens are charred and tender, arrange them on a platter and spoon the sauce over the top. That's it — this grilled radicchio and endive salad is served hot. Enjoy!

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