Chicory halved and charred until softened and bitter-sweet, served with a walnut, mustard, and vinegar dressing. A sophisticated side that takes minutes.
smokeandsoil.com/recipes/charred-chicory-with-walnut-dressing
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
For the Walnut Dressing
High heat transforms these vegetables completely. The char isn’t cosmetic — it’s structural, adding bitterness to balance the natural sweetness underneath. Chicory, with its firm leaves and slightly bitter edge, stands up well to fire, softening just enough while developing those deep, smoky notes that only a grill can provide.
The walnut dressing brings a complementary earthiness and a touch of acidity from the vinegar and mustard, cutting through the charred bitterness and rounding out the dish. It’s a straightforward combination that highlights clean, seasonal ingredients without fuss or unnecessary embellishment.
This recipe relies on precise control of the BBQ to coax out complex flavours, making it a rewarding challenge for those comfortable with the nuances of cooking over fire. It’s a reminder that BBQ isn’t just about meat — it’s a versatile tool for elevating vegetables and simple dressings into something quietly impressive and wholly satisfying.
Ingredients
preferably red or a mix
plus extra for dressing
For the Walnut Dressing
roughly chopped
finely minced
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Chicory and Fire
Split each chicory head lengthwise through the core, ensuring the leaves remain attached. Brush the cut sides lightly with 2 tbsp of olive oil and season generously with salt and pepper. Prepare the Weber Master-Touch for a direct, high-heat cook. Light a chimney starter full of Weber briquettes and allow them to ash over completely. Distribute the coals evenly across the charcoal grate. The cooking grate temperature should be approximately 200°C.
Toast the Walnuts
While the grill heats, toast the walnuts. In a small, dry saucepan over medium heat, toast the chopped walnuts for 3-4 minutes until fragrant. Set aside to cool.
Make the Dressing
In a small bowl, whisk together the red wine vinegar and Dijon mustard. Slowly drizzle in the 4 tbsp of extra virgin olive oil, whisking constantly to form a stable emulsion. Stir in the minced shallot and season with salt and pepper to taste. Finally, fold in the toasted walnuts.
Char the Chicory
Place the chicory halves, cut-side down, directly over the hot coals. Close the lid and allow to char for 3-4 minutes. The leaves should be visibly blackened and wilted. Flip the chicory and cook for a further 3-4 minutes on the rounded side. The core should be tender-crisp, not soft. Remove from the grill and set aside.
Serve
Arrange the charred chicory on a serving platter. Spoon the walnut dressing generously over the top, ensuring the walnuts and shallots are evenly distributed. Serve immediately.
Serve
Arrange the charred chicory on a serving platter. Spoon the walnut dressing generously over the top, ensuring the walnuts and shallots are evenly distributed. Serve immediately.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Written by
L Field
