Summer Grilled Salad

Carole Whitmore's Note:

This is a wonderful salad that goes great with all cookouts. I particularly enjoy this with Carribean chicken and a tall glass of iced tea. Don't be discouraged by the instructions. It should only take about 15 minutes to cook and assemble. Looks beautiful on a platter. Prep time includes the marinating time.

• Total Time: 2 hrs 15 mins
• Prep Time: 2 hrs
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 head endive , cut in quarters
• ½ bunch asparagus
• 1 red onion , sliced thick
• 4 yukon gold potatoes , par boiled
• 1 clove garlic , diced
• ¼-½ cup good quality virgin olive oil
• 2 tablespoons fresh tarragon , chopped
• salt and pepper (I use Kosher or Sea Salt)
• 1 dash fresh lemon juice

Directions:

1. Place all vegetables in a large bowl.
2. Mix the olive oil, salt, pepper and lemon juice.
3. Sprinkle the parsley and garlic over the top of the veggies.
4. Pour olive oil mixture over the veggies toss and let sit for 1-2 hours.
5. Fire up the grill to about 400.
6. Place the onion and potatoes on the grill but not directly over the flame (indirect heat is best).
7. Watch closely.
8. You want a little bit of color on the onions and potatoes.
9. Once these are done set aside in a bowl.
10. Next place the asapragus on the grill cook until just al dente and a little color.
11. Take off grill and put in bowl.
12. Last put your endive on the grill.
13. Cook until just limp.
14. To assemble salad: Place endive in service dish.
15. Next add the potatoes and onions then the asparagus.
16. If there is any of the olive oil mixture sprinkle on top.
17. I know this looks like a lot of work and time but it should only take about 15 minutes to cook and assemble.
18. Enjoy with grilled chicken or steak.