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One of my favorite faculty members from work, Nicole, gets a bouquet of endive every year for Valentine's Day. I was lucky enough to be around when she was generously giving some away (I was lucky last year too!). She gave me a beautiful packet of three, local endives (pronounced either 'en-dive' or 'on-deev'). My mind immediately jumped to a grilled romaine salad I made once. With a light, lemony vinaigrette, the earthy, grilled flavor and crunchy texture from the lettuce was a great match. It's easily translated to endive. This recipe is a snap, it's cheap, it's good for you AND, most importantly, it tastes amazing! If the dressing is too lemony for your taste, simply add more dijon mustard or olive oil starting with a teaspoon at a time.
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Grilled Endive
February 21, 2010
30 min or less active, 30 min or less total, appetizer, gluten-free, side, summer, vegan, winter
One of my favorite faculty members from work, Nicole, gets a bouquet of endive every year for Valentine's Day. I was lucky enough to be around when she was generously giving some away (I was lucky last year too!). She gave me a beautiful packet of three, local endives (pronounced either 'en-dive' or 'on-deev'). My mind immediately jumped to a grilled romaine salad I made once. With a light, lemony vinaigrette, the earthy, grilled flavor and crunchy texture from the lettuce was a great match. It's easily translated to endive. This recipe is a snap, it's cheap, it's good for you AND, most importantly, it tastes amazing! If the dressing is too lemony for your taste, simply add more dijon mustard or olive oil starting with a teaspoon at a time.Information
Servings: 2
Time: 15 minutes active and total
Price: ~$3.35 total; ~$1.70 per serving
Nutrition (per serving):
Calories: 119.9
Protein: 2.1g
Fat: 1.5g
Saturated fat: 1.5g
Carbohydrates: 6.4g
Fiber: 4.7g
Sodium: 352.6mg
Cholesterol: 0mg
High In:
Good Source:
Low In:
Ingredients
- 3 heads of endive, about 1/2 to 3/4 lb, cut in half lengthwise
- 1 1/2 Tbsp EVOO, divided
- 1 tsp dried oregano
- 1/4 plus 1/8 tsp SnP, each, divided
- 1/2 Tbsp lemon juice
- 1/4 tsp lemon peel
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- Pinch of sugar
Preparation
- Heat grill pan or grill to medium heat until it starts smoking. You need to get the surface really hot in order to get nice grill marks without over cooking the endive (ie making them wilt and mushy).
- Meanwhile whisk together 1/2 Tbsp EVOO, oregano, and 1/4 tsp SnP, each. Brush each endive, on the cut side, with the marinade.
- When the grill is screaming hot, gently place the endive (cut side down) on the grill perpendicular to the grill ridges. Grill for 3 minutes then turn over gently and grill for 2 minutes on the back side. Remove to serving plate.
- To make the dressing, whisk together remaining Tbsp EVOO, 1/8 tsp SnP, each, lemon juice and peel (make sure to zest the lemon before juicing it), garlic, mustard and sugar. Adjust ingredients to your taste and drizzle over warm endive.
