Grilled Belgian Endive Recipes
GRILLED BELGIAN ENDIVE
Who knew salad ingredients would taste so good grilled? A simple and elegant accompaniment to any dish. This can be prepared on the outdoor grill or easily made up on a stove top grill pan.
Provided by threeovens
Categories Greens
Time 15m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat an outdoor grill or stove top grill pan over high heat.
- Trim the tough, woody bottom of the endive leaving just enough for the leaves to remain connected. Cut the endives in half, lengthwise. Combine the oil and 1/2 tablespoon fresh oregano. Brush the cut sides of the endive with the oil oregano mixture.
- Brush grill grates or grill pan lightly with olive oil. Grill the endives on the grill by placing them cut side down and cooking until the edges are browned and curled, about 3 - 4 minutes. Remove to serving dish and drizzle with balsamic vinegar, remaining oregano, salt and pepper.
Nutrition Facts : Calories 151.1, Fat 7.8, SaturatedFat 1.2, Sodium 114, Carbohydrate 18, Fiber 16, Sugar 1.9, Protein 6.5
GRILLED PORK TENDERLOIN AND BELGIAN ENDIVE AND TOMATO CHILE JAM
Steps:
- Mince garlic and mash to a paste with 1 teaspoon salt using a large heavy knife, then stir together garlic paste, rosemary, pepper, and 1 tablespoon oil in a small bowl. Pat pork dry and rub all over with paste. Marinate, uncovered, at room temperature 20 minutes.
- While pork marinates, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- While grill is heating, set a box grater into a shallow dish, then rub cut sides of tomatoes against large teardrop-shaped holes to remove as much tomato pulp as possible (discard skins). Boil tomato pulp, sugar, red pepper flakes, and remaining 1/2 teaspoon salt in a 4-quart heavy pot, uncovered, stirring occasionally, until reduced to about 1 1/2 cups, 15 to 20 minutes. Transfer tomato jam to a bowl set in a larger bowl of ice and cold water and cool to room temperature, stirring.
- Brush both sides of endive halves with remaining 1 1/2 tablespoons oil and season with salt. Grill pork and endives on lightly oiled grill rack, turning over occasionally, until thermometer inserted diagonally into center of pork registers 150°F and endives are tender, 8 to 10 minutes. Transfer pork to a cutting board and let stand 5 minutes. (Internal temperature will rise to about 155°F while standing.) Serve pork with endives and tomato chile jam.
GRILLED BELGIAN ENDIVE AND BLUE CHEESE GRATINéE
Categories Cheese Dairy Leafy Green Appetizer Broil Vegetarian Backyard BBQ Casserole/Gratin Blue Cheese Fall Spring Winter Grill/Barbecue Endive Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium-high heat) and preheat broiler. Place endive in single layer on baking sheet. Brush endive with 4 tablespoons oil. Sprinkle with salt and pepper. Grill until crisp-tender, about 1 minute per side. Return to baking sheet. Sprinkle with cheese. Broil until cheese melts and bubbles, about 2 minutes. Transfer to platter. Drizzle with 1/2 tablespoon oil and vinegar. Top with parsley.
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GRILLED BELGIAN ENDIVE | COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 2 mins
- Discard any of the endive’s bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
- Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
- Place the endive cut side up on a broiling pan. Sprinkle liberally with salt and grindings of pepper and pour the olive oil over it in a thin stream. Insert the pan in the broiler at the level farthest away from the heat.
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Reviews 6Servings 4Cuisine FrenchCategory Side Dish
- Cut off the tips and bottoms of the Belgian endive and either dip it in water (then drain upside down) or pull off any the outermost layer of leaves if damaged or dirty. Cut each endive in half length-wise.
- Make the dressing by mixing the lemon juice, the Dijon mustard, 1 teaspoon of the honey, the salt and pepper. Then add the olive oil and tarragon and mix again. This makes about 1/2 cup of vinaigrette dressing.
- Baste each half generously with the dressing on both sides. Add the remaining teaspoon of honey, basted on the cut (open) side of each half.
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