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Grilled Belgian Endive ready to eat | Mother Would Know

Grilled Belgian Endive

A great side dish for any barbecue.
Course Side Dish
Cuisine French
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings


  • 4 endives
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey divided
  • 1/2 teaspoon salt Kosher or sea salt
  • Freshly ground pepper
  • 6 tablespoons olive oil
  • 1/2 teaspoon dried tarragon or 1 1/2 teaspoons fresh tarragon, chopped
  • 2 tablespoons flat leaf parsley finely chopped - optional, for garnish


  1. Make sure your grill is hot.
  2. Cut off the tips and bottoms of the Belgian endive and either dip it in water (then drain upside down) or pull off any the outermost layer of leaves if damaged or dirty. Cut each endive in half length-wise.
  3. Make the dressing by mixing the lemon juice, the Dijon mustard, 1 teaspoon of the honey, the salt and pepper. Then add the olive oil and tarragon and mix again. This makes about 1/2 cup of vinaigrette dressing.
  4. Baste each half generously with the dressing on both sides. Add the remaining teaspoon of honey, basted on the cut (open) side of each half.
  5. Grill the Belgian endive halves, covered, for about 5-7 minutes on each side. Turn them gently, so that the leaves remain attached to the core.
  6. When done, gently remove the endive halves to a serving platter. Garnish with the chopped parsley.

Recipe Notes

You probably won't use all of the vinaigrette for basting the Belgian endive. So if you pour about 1/3 of it into a small bowl for basting (and only add more if necessary), you can keep the rest untouched and save it to use as salad dressing. 

It's best to use a grill basket so the Belgian endive halves and any leaves that fall off during grilling do not fall through the grate.

While the leaves should remain attached during grilling, as they cook, the halves become more delicate.