Endive Salad with Bee Pollen Vinaigrette

Name: Endive Salad with Bee Pollen Vinaigrette
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 ⁄ 4 cup honey vinegar; 2 1 ⁄ 2 tbsp. honey; 6 white endives, trimmed; 2 red endives, trimmed; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup extra-virgin olive oil; 1 ⁄ 4 cup fresh blood-orange juice; 1 tsp. red vermouth; 2 tbsp. bee pollen granules, lightly crushed

Serves
serves 6

INGALLS PHOTOGRAPHY

A thick honey vinaigrette pairs with pleasingly bitter endives that are steamed, grilled, and marinated in this recipe from Castle Hill Inn in Newport, Rhode Island.

Ingredients

¹⁄₄ cup honey vinegar
2 ¹⁄₂ tbsp. honey
6 white endives, trimmed
2 red endives, trimmed
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup extra-virgin olive oil
¹⁄₄ cup fresh blood-orange juice
1 tsp. red vermouth
2 tbsp. bee pollen granules, lightly crushed

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Instructions

Step 1

Bring 1" water to boil in a 14" flat-bottomed wok fitted with an 11" bamboo steamer. Toss 2 tbsp. honey vinegar, 1½ tbsp. honey, the endives, salt, and pepper in a bowl. Add endives to steamer base in a single layer and cover; steam until endives are just tender, about 20 minutes. Transfer endives to a plate; set aside.

Step 2

Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Brush white endives with 2 tbsp. oil and grill, turning as needed, until very tender and charred in spots, 6–8 minutes; set aside. Meanwhile, pull apart the individual leaves of red endives; transfer to a bowl. Add orange juice, vermouth, salt, and pepper; toss to combine and let sit 30 minutes.

Step 3

To serve, slice grilled endives in half lengthwise and arrange cut side up on a serving platter. Whisk remaining honey vinegar, honey, and oil, the pollen, salt, and pepper in a bowl; drizzle half the vinaigrette over the endives. Sprinkle red endive leaves over the top; drizzle with remaining vinaigrette.

Bring 1" water to boil in a 14" flat-bottomed wok fitted with an 11" bamboo steamer. Toss 2 tbsp. honey vinegar, 1½ tbsp. honey, the endives, salt, and pepper in a bowl. Add endives to steamer base in a single layer and cover; steam until endives are just tender, about 20 minutes. Transfer endives to a plate; set aside.
Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Brush white endives with 2 tbsp. oil and grill, turning as needed, until very tender and charred in spots, 6–8 minutes; set aside. Meanwhile, pull apart the individual leaves of red endives; transfer to a bowl. Add orange juice, vermouth, salt, and pepper; toss to combine and let sit 30 minutes.
To serve, slice grilled endives in half lengthwise and arrange cut side up on a serving platter. Whisk remaining honey vinegar, honey, and oil, the pollen, salt, and pepper in a bowl; drizzle half the vinaigrette over the endives. Sprinkle red endive leaves over the top; drizzle with remaining vinaigrette.