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Grilled Endive with Orange Vinaigrette

Prep Time:10 Minutes
Cook Time:3 Minutes

Nutritional Information

Serve this light and refreshing salad with brunch.


  • 1 navel orange
  • 1 1/2 teaspoons white wine vinegar
  • 1 teaspoon balsamic, or to desired taste
  • 1 1/2 tablespoon olive oil
  • 1 hearts of romaine, halved
  • parmesan cheese, as needed


  • 1. Zest the oranges and squeeze enough juice from orange to measure 1 tablespoon. In a bowl whisk together zest, orange juice, vinegar, 1 tablespoon oil, and salt and pepper to taste until combined well.
  • 2. Season the hearts of romaine with salt and pepper. Preheat the EGG to 400º using direct heat and a cast iron grate. Sear the lettuce until char marks form, 1-2 minutes. Remove from the grill and chop.
  • 3. Serve with parmesan and a drizzle of vinaigrette.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828