Grilled Endives With Marjoram

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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.

Grilled Endives With Marjoram - CDKitchen.com

serves/makes:

ready in:
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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