Grilled endive with orange vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Navel orange | |
| 1 | tablespoon | White wine vinegar |
| 3 | tablespoons | Olive oil |
| 4 | Belgian endives | |
Directions
With a vegetable peeler remove two 1¼ by ½-inch strips zest from orange and cut lengthwise into very thin strips. Squeeze enough juice from orange to measure 2 tablespoons. In a bowl whisk together zest, orange juice, vinegar, 2 tablespoons oil, and salt and pepper to taste until combined well.
Preheat grill pan. Halve endives lengthwise, keeping halves from separating into leaves, and brush all over with remaining 1 tablespoon oil. Season endives with salt and pepper and grill, cut sides down, on a well seasoned grill pan over moderately high heat. Serve endives drizzled with vinaigrette.
Yield: 4 servings, as a side dish NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9058 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998
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