Monday, July 29, 2013

Grilled Endive



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. 




Ingredients 
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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