Grilled Belgian Endive
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 8
Ingredients
8 heads Belgian endive, medium sized3 tablespoons extra virgin olive oil (or related basting oil)
Instructions
- With a knife, shave off the discolored end of the endive. Cut the endive in half lengthwise through the core. Toss endive halves in large bowl with oil and season with salt and pepper to taste.
- Grill endive over medium-hot fire, turning once, until dark grill marks appear and center of each is crisp-tender, 5 to 7 minutes. Serve hot, warm, or at room temperature.
Yield
Serves 8Ingredients
8 heads Belgian endive, medium sized
3 tablespoons extra virgin olive oil (or related basting oil)
Ingredients
8 heads Belgian endive, medium sized
3 tablespoons extra virgin olive oil (or related basting oil)
Ingredients
8 heads Belgian endive, medium sized
3 tablespoons extra virgin olive oil (or related basting oil)
Instructions
- With a knife, shave off the discolored end of the endive. Cut the endive in half lengthwise through the core. Toss endive halves in large bowl with oil and season with salt and pepper to taste.
- Grill endive over medium-hot fire, turning once, until dark grill marks appear and center of each is crisp-tender, 5 to 7 minutes. Serve hot, warm, or at room temperature.
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