Grilling coaxes sweet-savory depth from endive and red onion in this delicious vegetarian side dish. Fresh figs lend a bright, jammy acidity in the summer, but don’t hesitate to use dried come winter. Leave the root ends attached when trimming your onions and endive, so they hold together and don’t slip through the grill grates. Serve as a salad, or eat alongside grilled chicken, steak, salmon, seared scallops or whole roasted fish.”
- 1 lime
- 4 tablespoons extra-virgin olive oil, divided
- 4 tablespoons balsamic vinegar, divided
- 1 tablespoon honey
- ¾ teaspoon 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
- ¼ cup chopped fresh basil
- 1Preheat grill to medium-high.
- 2Zest lime. Whisk the zest with 2 tablespoons each oil and vinegar, honey and ¼ teaspoon salt in a small bowl.
- 3Juice the lime. Whisk the juice with the remaining 2 tablespoons each oil and 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.
- 4Arrange the vegetables on a large platter. Top with figs and basil and drizzle with the dressing.