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Photo: Grilled Garlichokes

Grilled Chicory with Sour Cherry Vinaigrette

Belgian endive and radicchio are both members of a leafy green family known as chicory. These bitter, tight-headed greens grill up beautifully. All they need is a quick glaze or drizzle of vinaigrette to flavor them up. A little sugar in this vinaigrette helps to balance the bitterness of the greens.

TIMING

Prep: 8 minutes

Grill: 8 to 12 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

TIPS

• Save some fresh herbs to sprinkle over the top of the grilled chicory.

• Make the vinaigrette and refrigerate up to 2 days ahead of time.

* * *

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

For the vinaigrette:

2 tablespoons raspberry vinegar or red wine vinegar

¼ cup walnut oil or extra-virgin olive oil

½ cup sour cherry preserves

½ teaspoon Dijon mustard

½ clove garlic, minced

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 tablespoon chopped fresh basil or flat-leaf parsley

For the chicory:

1 medium-large head radicchio, about 12 ounces

2 medium heads Belgian endive, about 12 ounces total

3 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Oil for coating grill grate

DIRECTIONS

1. Heat the grill as directed.

2. For the vinaigrette, put the vinegar in a bowl and whisk in the walnut oil in a thin, steady steam until incorporated. Whisk in the preserves, mustard, garlic, salt, pepper, and basil.

3. For the chicory, cut the radicchio through the core into eighths. Cut the endive in half lengthwise. Brush all over with the olive oil and sprinkle with the salt and pepper.

4. Brush the grill grate and coat it with oil. Put the radicchio and endive on the grill and cook until nicely grill-marked, 4 to 6 minutes per side (the endive will take slightly longer than the radicchio). If your grill has a temperature gauge, it should stay at around 450°F.

5. Put the radicchio and endive on plates or a platter, spoon the vinaigrette over the top, and serve. Pass any remaining vinaigrette at the table.

Grilled Ginger and Garlic Scallions

Nothing could be simpler than grilling scallions. Just toss the trimmed alliums across the bars of the grill grate for a minute or two per side. A basting sauce of sesame oil and soy sauce with fresh ginger and garlic makes these the perfect side dish for any grilled meat with an Asian flavor profile.

TIMING

Prep: 5 minutes

Grill: 2 to 6 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

• Long-handled basting brush

GETTING CREATIVE

• Use ramps or leeks instead of scallions and increase the cooking time slightly.

* * *

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate on lowest setting

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 3 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

4 large scallions

1 tablespoon soy sauce

1 teaspoon rice vinegar or dry sherry

1 teaspoon toasted sesame oil

½ teaspoon honey

2 cloves garlic, minced

1 teaspoon minced peeled gingerroot

Oil for coating grill grate

DIRECTIONS

1. Trim the roots from the scallions and brush clean, if necessary.

2. Heat the grill as directed.

3. Combine the soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger. Brush over the scallions.

4. Brush the grill grate and coat it with oil. Put the scallions on the grill and cook until nicely grill-marked, 1 to 3 minutes per side, basting with the soy sauce mixture.

5. Remove to plates or a platter, drizzle with any remaining soy sauce mixture, and