Disclosure: This is the last in a series of sponsored posts written by me on behalf of Discover Endive. I have received three complimentary shipments of California endive over the last six months and I have also been compensated for my efforts to promote California endive; all opinions expressed here are 100% mine.

We’ve had very warm temperatures here all spring: so warm, in fact, that I planted my entire garden a full two weeks earlier than I ever have before. I took a photo from my upstairs bathroom recently because that’s the only way you can really see the whole shebang…we added three raised beds this year and I am kind of amazed at how big it looks!

While it’s been a bit rainy for my taste, the good news is that I have not needed to drag out the hose in weeks. I just came home from being away for three days and apparently it rained the whole time: when I walked around this morning, I was shocked at how big some of my plants have gotten! My tomatoes in particular are really coming along: at this rate we’ll start enjoying them sometime in July.

Though I can’t have Insalata Caprese with homegrown tomatoes yet, the warm weather’s been telling me to make it anyway. I’ve been happy to do so, because the classic Italian salad featuring perfectly ripe tomatoes, melt-in-your mouth fresh mozzarella, and vibrant basil is one of my family’s all time favorite things to eat.

When I decided to incorporate some grilled endive into our Caprese recently…

…my kids expressed concern. You see, while I myself adore endive and have been eating oodles of it raw and cooked any which way over the last few months while I was part of the OnDiva campaign, Dylan and Maddie haven’t been quite as enthusiastic.

Fortunately, things were different this time. They thought the grilled endive was really good, and we all loved this variation on Caprese. I plan to make it all summer long, especially once my tomatoes are ready.

Recipe for Caprese Salad with Grilled Endive

Yield: serves 2-4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Great instructions for grilling endive can be found here, from Paula. Endive is super healthy and it's so delicious when cooked this way: don't let the summer go by without giving it a try on the grill.

Ingredients:

*2 heads of California endive, grilled (visit my friend Paula for endive grilling instructions)
*2 perfectly ripe tomatoes, sliced pretty thick
*1/2-1 ball of fresh mozzarella cheese (depending on the size; use one made locally, if possible), cut in half lengthwise, then sliced about the same thickness as the tomatoes
*1/8-1/4 of a large red onion, peeled and thinly sliced- optional
*a handful of fresh basil leaves: whole or julienned
*your best olive oil, for drizzling
*your best balsamic vinegar, for drizzling- optional
*coarse sea salt and freshly ground black pepper

Directions:

1. To assemble the salad, arrange the grilled endive, tomato, mozzarella, and red onion slices in alternating layers so they look pretty :)

2. Sprinkle the basil leaves on top, then drizzle with the olive oil and optional vinegar. Sprinkle salt and pepper onto the salad before serving.

More of my posts featuring endive:
Endive and Satsuma Mandarin Salad
Oven Braised Endive with Gremolata
Endive Green Apple Salad
Chicken, Endive, and Root Vegetable Soup with Endive Parsley Pesto
Endive, Kale, and Smoked Salmon Salad with Avocado and Pink Grapefruit

 

16 Comments

  1. 1

    Carol Sacks — June 6, 2012 @ 10:46 pm

    This looks wonderful. I love endive and haven’t tried it grilled. We’re getting a variety of very sweet tomatoes already so need to try this. The photos of your garden are terrific, Winnie. How fortunate you are!

  2. 2

    Laura (Tutti Dolci) — June 7, 2012 @ 1:16 am

    I love Caprese salad and the grilled endive addition sounds absolutely delicious. Your tomatoes look great!

  3. 3

    Kathryn — June 7, 2012 @ 4:42 am

    A great addition to the salad. One day I would love to have a garden like that and I so love the idea of being able to eat something that I’ve grown myself.

  4. 4

    the wicked noodle — June 7, 2012 @ 8:24 am

    You lucky, lucky girl!! Three shipments of endive sounds like heaven. I love what you’ve done with it here!

  5. 5

    Nancy — June 7, 2012 @ 11:52 am

    Wow, that’s an impressive garden you’ve got going! I love grilled endive (radicchio, too) and the bitterness is a perfect complement to mozzarella. Nice combination :)

  6. 6

    Jen @ My Kitchen Addiction — June 7, 2012 @ 1:22 pm

    Your garden looks fabulous! I love grilled endive… And, using it in a Caprese salad sounds really wonderful. Great recipe!

  7. 7

    The Wimpy Vegetarian — June 7, 2012 @ 1:42 pm

    This looks delicious and your garden looks just wonderful. Our rain is gone for the most part now until November so there’s lots of hose dragging here where we don’t have drips installed :-(

  8. 8

    Grilled Endive Caprese Salad from Winnie of Healthy Green Kitchen « Discover Endive: a blog featuring California Endive recipes, tips, insights and more. Join Endive Guy for fun food conversation! — June 7, 2012 @ 2:11 pm

    [...] her final post as one of our beloved OnDivas, Winne from Healthy Green Kitchen proves that California endive feels at home in summery dishes. Her take on the classic Caprese [...]

  9. 9

    Cassie — June 7, 2012 @ 3:24 pm

    This looks so fresh and sounds wonderful for a simple summer meal!

  10. 10

    The Waspy Redhead — June 7, 2012 @ 5:07 pm

    I love grilling endive, it takes away some of the bitterness.

  11. 11

    Skylor — June 8, 2012 @ 11:18 pm

    It looks delicious and I am always looking for ways to incorporate endive- there are a small handful of veggies that I am “afraid” of because I don’t know what to do with them! Looks like I could give this simple recipe a whirl!

  12. 12

    Katie — June 10, 2012 @ 9:50 am

    Mmmm, grilling the endive is such a great idea. I imagine it would add such a great smoky flavour to the salad while keeping it really light. This is definitely on my ‘must make’ list now. Thanks for the recipe!

  13. 13

    Kim Hopkins — June 27, 2012 @ 9:39 am

    This looks so delicious, I was recently diagnosed with a dairy allergy, I can no longer have cows milk nor goat or lambs milk dairy products. Is there a mozzerella cheese out there anywhere so that I can still enjoy Caprese salads???? and not suffer with my allergy? Thanks in advance… ~ Kim

  14. 14

    Naturally Gluten Free Roundup #6 – June — June 29, 2012 @ 3:46 am

    [...] Winnie of Healthy Green Kitchen made a grilled endive caprese salad [...]

  15. 15

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  16. 16

    Healthy Green Kitchen Grilled Endive, Steak, and Tomato Salad with Homemade Ranch Dressing » Healthy Green Kitchen — July 31, 2013 @ 9:37 pm

    [...] discovered grilled endive last year when I came up with this grilled endive caprese salad; I make it all the time now. Pretty much every time I fire up the grill, I throw some nutritious [...]

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