Grilled Endive with Shallot-Bacon Vinaigrette


April 3, 2017

Endive is a crispy, leafy vegetable that tastes even better when it’s grilled and served with the simple bacon, shallot, and mustard dressing in this recipe.

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 4 Servings


2 slices nitrate-free uncured bacon

2 tbsp chopped shallots

5 tsp walnut oil

2 tsp white wine vinegar

1/2 tsp Dijon mustard

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

1 tsp olive oil, plus more for the pan

6 endive, halved lengthwise


1Heat a small nonstick skillet over medium heat. Add the bacon and cook, turning once, until crisp, 6 to 7 minutes. Transfer to a plate lined with a paper towel to drain.

2Return the skillet to the heat and add the shallots; cook, stirring, for 30 seconds. Remove from skillet from the heat and whisk in the walnut oil, vinegar, mustard, salt, and pepper. Immediately transfer to a small bowl and set aside.

3Lightly brush the endives with 1 teaspoon of olive oil. Lightly dampen a paper towel with a small amount of olive oil and wipe a grill pan with it; heat over medium-high heat.

4Add the endives and cook, turning once, until nicely marked and starting to wilt, 6 minutes. Transfer to a platter and spoon the reserved vinaigrette and bacon over the endive.

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015


Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.


Nutrition Facts

Sodium200 mg
Protein2 grams
Sugar0 grams
Total Fat9 grams
Saturated Fat1 gram
Total Carbohydrates4 grams
Dietary Fiber2 grams