Grilled witlof salad

Name: Grilled witlof salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 white witlof (Belgian endive), quartered lengthways; 1 red witlof (substitute extra white witlof), quartered lengthways; 2 heads baby gem lettuce, quartered lengthways; 2 spring onions, trimmed, halved lengthways; Finely chopped chives and shaved parmesan, to serve; 1 rosemary sprig, leaves picked; 1/2 garlic clove; 2 tbs extra virgin olive oil; 2 tbs balsamic vinegar; 1 tbs runny honey

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Nov 01, 2017

Every barbecue needs a good salad to go on the side.

1 white witlof (Belgian endive), quartered lengthways
1 red witlof (substitute extra white witlof), quartered lengthways
2 heads baby gem lettuce, quartered lengthways
2 spring onions, trimmed, halved lengthways
Finely chopped chives and shaved parmesan, to serve

Rosemary, honey and chive dressing

1 rosemary sprig, leaves picked
1/2 garlic clove
2 tbs extra virgin olive oil
2 tbs balsamic vinegar
1 tbs runny honey

Method

1.

For the dressing, using a mortar and pestle, pound rosemary, garlic and a pinch of salt flakes to a paste. Stir in oil, vinegar and honey, and season with freshly ground black pepper.
2.

Heat a barbecue or chargrill pan to high heat. Grill witlof, lettuce and spring onion, turning, for 3 minutes or until charred.
3.

Transfer grilled vegetables to a serving platter. Add dressing and gently toss to combine. Serve warm or at room temperature topped with chives and parmesan.