Grilled Chicken Paillards with Endive and Radicchio
This recipe can be tweaked to your own liking, depending on how many chicken breasts, endives and radicchios you'd like in this recipe. Feel free to play around with numbers and proportions.
- Chicken breasts, pounded to ¼-inch thickness
- Olive oil
- Salt and pepper
- 1 endive, cut in half
- 1 radicchio, cut in half
- 3–4 lemons, cut in half
Brush the chicken with olive oil, and season with salt and pepper. Brush the cut sides of the endive and radicchio with olive oil, and season with salt and pepper. Brush the cut side of 3 or 4 lemons with olive oil.
On a hot grill, cook the chicken, turning it once, until it’s brown and done, about 3 minutes per side; cook the endive, radicchio, and lemons, cut side down, until browned, about 4 minutes. Serve the chicken with the vegetables, squeezing the grilled lemon over everything.
Radicchio, Endive, and Anchovy Salad Recipe
Why It Works
- Layering the salad components ensures even distribution of ingredients and creates a variety of textures in every bite.
- Toasting bread crumbs ensures they stay crispy even after the salad's been dressed.
This is the kind of salad that eats like a meal. Bread crumbs and shaved Parmigiano-Reggiano add heft, richness, and crunch, while the slightly bitter radicchio, Belgian endive, and parsley are offset by the super-savory anchovy vinaigrette.
You can vary the vegetables you use in the salad, but keep in mind that the main idea in this recipe is to push the envelope with how strongly you can flavor sturdy, bitter, and watery vegetables like fennel, radicchio, and endive, not only without them becoming unpalatable but to make them even more delicious. If you end up using sweeter greens, you'll want to dial down the salt and anchovy.
- 2 heads radicchio, halved lengthwise
- 2 heads Belgian endive, halved lengthwise
- 1 head chicory (curly endive), halved lengthwise
- 1 head romaine lettuce, halved lengthwise
- 3 tablespoons olive oil, divided
- ¾ cup pitted Greek olives
- ½ cup capers
- 1 tablespoon dried oregano
- 1 ½ teaspoons ground thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground dried chile pepper (Optional)
- 2 tablespoons grated Romano cheese (Optional)
Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the baking sheet. Drizzle 2 tablespoons of the olive oil on top.
Combine olives and capers in a small bowl. Mix oregano, thyme, salt, black pepper, and chile pepper in a small bowl to make spice mixture.
Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
Bake in the preheated oven until crispy and beginning to wilt, 10 to 15 minutes. Cut off kitchen string and sprinkle Romano cheese on top before serving.
Grilled radicchio and romaine chopped salad
Chopped salad is the quintessential Los Angeles salad. After all, it’s akin to the Cobb salad, which rose to stardom during the heyday of Hollywood’s Brown Derby. And who hasn’t been tempted to order one in any of a dozen Italian restaurants that have it on the menu as a cornerstone? But let’s face it -- for years, the chopped salad has been resting on its laurels -- or its iceberg lettuce, anyway.
Fortunately, it’s undergone a renaissance lately. All those heaps of cut-up iceberg, mozzarella, salami and chickpeas tossed in red wine vinaigrette have given way to more interesting ingredients, more artfully prepared.
Take, for instance, the chopped salad at the Foundry on Melrose -- an over-the-top toss of diced red-purple beets, roasted butternut squash, fennel, celery, cucumber, currants, piquillo peppers and pistachios with Parmesan and Idiazabal cheeses. Plus, chef Eric Greenspan adds another dimension with greens such as arugula, romaine and frisee (what Alice Waters calls “the shock-headed leafy green fright wig” -- not so frightening when cut into manageable pieces).
So that you get a little of everything in each mouthful, the vegetables and cheeses are chopped into a small (quarter- to half-inch) dice. Every bite is deeply flavorful: sweet and salty with a hint of bitter, simultaneously a little nutty and a little herbaceous. The textures are all-inclusive, too. This salad is chewy, succulent and crunchy at the same time.
But just like a great three-ring circus or a lively Doo Dah Parade needs good stage management, a chopped salad isn’t about chaos it’s about improvising with several categories of ingredients and linking together different combinations of flavors.
A good chopped salad is like a free-form composed salad. Each component is selected for what it brings to the party -- a bit of crunch, a juicy tang -- and when mixed together, the whole is surprising, perhaps, in its juxtapositions, but harmonious too.
You can change out the traditional mainstays. Instead of a base of lettuce, imagine a duo of grilled greens: romaine and radicchio lightly browned and crisp on the edges. The smoky notes and slightly wilted textures of the ribbons of leafy ingredients contrast with the add-ins of diced red onion, black olives, hard-cooked egg and parsley. An assertive anchovy-garlic dressing makes this a robust dish.
You can balance a chopped salad in a number of ways, weighting it toward greens sometimes, toward root vegetables another time. It’s a great winter dish because the season’s farmers market offers a lot of sturdy vegetables that stand up to chopping: celery, fennel, endive, turnips, artichokes, cardoons. . . .
And you don’t always need to start with a long list of ingredients. Just three or four can be sublime. How about diced beets and fennel, toasted walnuts and watercress? Dressed with a little tarragon, orange zest and sherry vinaigrette, it’s a lively and unusual mix of sweet, nutty, herbal and tangy flavors.
Now’s also the perfect time to toss in watermelon radishes, or daikon. The crisp texture and peppery bite of radishes set off grilled chicken beautifully. Maybe with carrot, cucumbers and green onions -- and instead of leafy greens, a leafy herb (cilantro) and spicy radish sprouts.
Risotto with Grilled Radicchio70 min prep 4 servings 9 ingredients
In Italy radicchio is often served grilled, its slightly bitter spicy taste softens under the strong heat. I love it this way and it makes a delicious addition stirred into a creamy a basic . risotto. This grilled radicchio risotto is a high cal recipe that can serve up to 6 depending on what else you’re eating with it. It becomes a super fast meal if you have a pressure cooker. I always make my risotto this way these days. It’s so quick, great when you’re tired, requires little or no stirring and comes out perfect every time. You can make it the standard way too. I prefer to stir in pecorino Romano at the end because it’s so melting, but freshly grated Parmesan does the job just as well. Try this Risotto with Grilled Radicchio!
Endive, Radicchio and Apple Salad
Endive and radicchio are both bitter greens that make for a very refreshing salad. It’s nice sometimes to have a salad that is different from the traditional mixed green salad. Combined with the sweet apple and salty cheese, this makes a tasty salad starter that is elegant enough for any dinner party.
Endive, Radicchio and Apple Salad with Walnuts
- 6 heads of endive white and red if possible, thinly sliced on a bias
- ½ head of radicchio thinly sliced
- 3 apples thinly sliced
- ½ cup walnuts toasted and coarsely chopped
- ¼ cup fresh parsley chopped
- 1 tablespoon white wine vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- freshly ground black pepper
- 3 tablespoons olive oil
- 1 ounce Parmesan cheese peeled into shards with a vegetable peeler
- Slice the endive and the radicchio into thin shreds. If you have a mandolin or manual slicer, this would be good tool to use. If not, use a chef’s knife and practice your knife skills! Place the shredded endive and radicchio into a bowl.
- Leave the peel on the apple and slice off the four sides of the apple around the core. Discard the core, and slice the apple into thin slices. Add the apple slices to the bowl with the endive and radicchio.
- Toast the walnuts in a 350º F oven for 10 to 12 minutes. Coarsely chop the walnuts and add them to the bowl, along with the fresh parsley.
- In a separate small bowl, whisk the vinegar and mustard together and add the salt and pepper. Whisk in the olive oil. Pour the dressing over the salad and toss. Finish the salad by topping it with peelings of Parmesan cheese and another grind or two of black pepper.
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Radicchio and Endive with Aged Gouda and Red Wine Vinaigrette
Aged Gouda is a dense, golden-hued cheese with bits of crunchy milk solids that complement the crisp, pleasantly bitter red radicchio and endive in this winter salad. You can either cut the Gouda into small squares or use a vegetable peeler to create more delicate shavings.
Radicchio and Endive with Aged Gouda and Red Wine Vinaigrette
1⁄4 cup (2 fl. oz./60 ml) dry red wine such as Merlot or Syrah
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
4 heads Belgian endive, red if possible
1/2 head radicchio, torn into bite-sized pieces
1/2 cup (1/2 oz./15 g) fresh flat-leaf parsley leaves
1/4 lb. (125 g) aged Gouda, shaved or coarsely chopped
To make the vinaigrette, in a small saucepan over medium-low heat, combine the vinegar and wine and bring to a simmer. Cook until reduced by half, about 3 minutes. Set aside to cool. In the bottom of a large bowl, using a fork, mix together the salt, the reduced vinegar and wine mixture and the olive oil just to blend. Set aside.
Cut each endive in half lengthwise, and cut away the solid cone-shaped base. Coarsely chop the leaves, cut them lengthwise into strips, or leave them whole if small. Add the radicchio, parsley and endive to the bowl with the vinaigrette and toss well.
Divide the salad among individual plates. Top each with an equal amount of the cheese and a sprinkle of pepper. Serve immediately. Serves 4 to 6.
Recipe adapted from Williams-Sonoma Cheese, by Georgeanne Brennan
Bacon-Wrapped Grilled Chicken Salad With Avocado and Lime
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don’t be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.
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Grilled Chicken Paillards with Endive and Radicchio
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Famed Austin, Texas, barbecue master Aaron Franklin approaches grilling vegetables one of two ways. They can be cooked gently over slow-fading coals -- a good way to tenderize thick, stemmy vegetables like broccoli, cauliflower, or asparagus that need a little more time. The other path is the opposite: cook them superhot and fast. You can play around with vegetable combos: whole green or spring onions, quartered red or yellow onions, whole asparagus spears, whole ramps, halved Belgian endive, halved escarole, quartered radicchio, halved carrots, and more.