Growing up lettuce was normally the iceberg type, and
reserved for salads, burgers, and – well that was just about it. The idea of grilling lettuce would be
unthinkable. Today, however,
supermarkets carry multiple varieties of lettuces. One of the most unique looking and expensive
is endive. I first learned of the lettuce from watching a Martha Stewart
cooking show. It was foreign and I remembering wondering why would someone want
a bitter lettuce. Fast-forward a few
years, after being exposed to a wider world of foods, and I find endive worthy
of its price and place in the pantheon of lettuces. Grilling endive brings out a subtle sweetness
that adds a bit of flavor contrast that is richly satisfying.
2 heads of endive
½ teaspoon sea salt
1 teaspoon canola oil
Step One
Preheat grill or grill pan to high. Slice the Endive in half,
long ways. Salt the endive and brush oil
on each side. Cooking spray may also be used.
Step Two
Place endive on the grill cut side down. After one minute turn the endive over to
grill the other side for 1 minute, and then remove the endive from the
grill. Serve immediately.
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