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Radicchio and Endive Salad

  • servings: 4




  • 3/4 cup extra-virgin olive oil
  • 2 cloves garlic, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 1 head radicchio, quartered lengthwise
  • 2 heads Belgian endive, halved lengthwise
  • 2 plum tomatoes, halved lengthwise
  • 1 to 2 tablespoons balsamic vinegar
  • Pinch of sugar


  1. Step 1

    Heat a grill pan over high heat. In a small bowl combine 1/2 cup oil, the garlic, a pinch of salt, and pepper. Brush vegetables with garlic oil. Place, cut side down, on grill and season with salt and pepper. Cook until well marked and slightly charred, 4 to 8 minutes per side.

  2. Step 2

    Meanwhile, whisk together remaining 1/4 cup oil, the vinegar, and sugar to make a dressing. Transfer grilled vegetables to a platter and drizzle with dressing. Sprinkle with salt and pepper. Serve immediately.

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