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Grilled Endives With Marjoram
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- #82673
The crunchy leaves of the Endive have a tangy, bitter, but pleasant flavor making them popular for use in salads. Grilling the endives mellows the flavor and softens the leaves. Cutting the endives in half and grilling them makes for a beautiful presentation as in this recipe. If you don't have fresh marjoram, substitute a few pinches of dry marjoram stirred into the reserved dressing. A firm mozzarella will also work in place of the provolone.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup extra-virgin olive oil
1 lemon, juiced, zest finely grated
salt and freshly ground black pepper
6 Belgian endives
2 tablespoons finely chopped fresh marjoram
4 ounces provolone cheese, shaved
directions
Heat a grill or grill pan.
Whisk together the olive oil, lemon zest, and lemon juice. Season with salt and pepper and set aside.
Slice each endive in half lengthwise.
Reserve 2 tablespoons of the lemon dressing and toss the rest with the halved endives in a large bowl, making sure to coat thoroughly.
When the grill, or grill pan, is heated to a moderate temperature, grill the endives cut side down. Turn over when lightly charred, then continue to cook about 5 minutes longer or until just cooked through.
Place the cooked endives on a serving plate, cut side up. Drizzle the reserved dressing over the tops and sprinkle with the fresh marjoram and shaved cheese. Serve immediately.
Recipe Source: Mario Batali
added by
gjgee
nutrition data
Nutritional data has not been calculated yet.
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