Chargrilled rosemary endive salad
Indulge in the flavors of chargrilled rosemary endive salad, featuring a perfect blend of smoky char, aromatic herbs, and crisp, fresh greens. Perfect for a light and flavorful meal.
Ingredients:
- 4 pieces Chicory (endive)
- 1.5 sprigs Fresh Rosemary, finely chopped (removed from stems)
- 2.5 tablespoons Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 pinch Sea Salt and Pepper
- 1 pinch Dried Chilli Flakes (optional)
- 2 Garlic cloves, crushed
Instructions:
- Preheat a griddle pan over high heat.
- Slice the chicory in half lengthwise.
- When the pan is extremely hot, place the chicory on it and let it grill, turning after about 7 minutes or once they start to soften and show grill marks.
- In a medium-sized wooden salad bowl or cutting board, combine the olive oil, minced garlic, and most of the chopped rosemary.
- After grilling the chicory pieces on both sides, cut them into smaller pieces and mix them with the olive oil, garlic, and rosemary mixture.
- Mix the chicory with the dressing and add the balsamic vinegar, salt, pepper, and red pepper flakes.
- Present in the bowl or the center of the wooden cutting board. Sprinkle the remaining rosemary on top for garnish. Taste and adjust the seasoning if necessary.
- Enjoy your meal!
Summary:
- Calories: 401 kcal
- Fat: 35 g
- Protein: 5 g
- Carbs: 20 g
- Potassium: 1122 mg
- Magnesium: 85 mg